Italian Sausage and Peppers
Italian sausage and peppers is a one-skillet dinner that tastes like it took far longer than 35 minutes. Browning the sausages first leaves flavourful drippings in the pan, the peppers and onions soften and char in that fat, and a short covered simmer finishes the sausages gently so they stay juicy.
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Total Time
- 35 mins
- Servings
- 4 servings
How do you make Italian Sausage and Peppers?
Brown 6 Italian sausages (about 600 g) in olive oil over medium heat for 6-8 minutes, then set aside. Cook 3 sliced bell peppers and 1 sliced onion in the drippings for 7 minutes, add garlic, oregano and tomato paste, then 125 ml broth. Return the sausages, cover and simmer for 10-12 minutes, until they reach 71°C (160°F) and the peppers are tender.
- Total time
- 35 mins
- Calories
- 465 per serving
- Protein
- 22 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
To serve
Equipment
Large skillet with a lid, about 30 cm (12 inch) · Tongs · Instant-read thermometer
Quick Directions
Brown the sausages
Heat the olive oil in a large skillet over medium heat.
Cook the peppers and onion
Pour off all but about 1 tbsp of fat from the pan.
Add the aromatics
Stir in the garlic, oregano, black pepper and red pepper flakes, if using, and cook for 1 minute.
Simmer
Nestle the sausages into the peppers along with any juices from the plate.
Serve
Slice the sausages or leave them whole, sprinkle with basil or parsley and serve in crusty rolls, over pasta or rice, or on soft polenta with the peppers and pan juices.
Step-by-Step Instructions
Follow these detailed steps to make the perfect italian sausage and peppers.
Brown the sausages
Heat the olive oil in a large skillet over medium heat. Add the whole sausages and cook for 6-8 minutes, turning every couple of minutes, until browned on all sides. They will not be cooked through yet. Move them to a plate.
Cook the peppers and onion
Pour off all but about 1 tbsp of fat from the pan. Turn the heat to medium-high, add the peppers, onion and salt, and cook for 7 minutes, stirring now and then, until softened and charred in spots.
Add the aromatics
Stir in the garlic, oregano, black pepper and red pepper flakes, if using, and cook for 1 minute. Add the tomato paste and stir for 30 seconds, then pour in the broth and scrape up the browned bits from the bottom of the pan.
Simmer
Nestle the sausages into the peppers along with any juices from the plate. Cover, reduce the heat to medium-low and simmer for 10-12 minutes, until the sausages reach 71°C (160°F) in the centre and the peppers are very tender. Uncover for the last 2 minutes if the sauce looks thin.
Serve
Slice the sausages or leave them whole, sprinkle with basil or parsley and serve in crusty rolls, over pasta or rice, or on soft polenta with the peppers and pan juices.
Recipe Tips
- Leave the sausages whole until they are fully cooked. Cutting raw sausage spreads raw meat juices to the board and knife, and whole links stay juicier.
- Cut the peppers into even strips so they soften at the same rate.
- If you use chicken or turkey Italian sausages, cook them until they reach 74°C (165°F) in the centre.
Variations
- Sheet pan: toss the peppers and onion with oil and seasoning, add the sausages and roast at 220°C (425°F) for 25-30 minutes, turning once, until the sausages reach 71°C (160°F).
- Saucy version: add a 400 g can of crushed tomatoes with the broth and simmer uncovered for 15 minutes, then toss with rigatoni.
- Add a splash of red wine vinegar or balsamic vinegar at the end for a sharper, tangier finish.
Nutrition (per serving)
| Calories | 465 |
|---|---|
| Protein | 22 g |
| Carbs | 13 g |
| Fat | 34 g |
| Saturated fat | 11 g |
| Fibre | 3 g |
| Sugar | 7 g |
| Sodium | 1100 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered skillet over medium-low heat with a splash of water, or in the microwave, until hot to 74°C (165°F).
Italian Sausage and Peppers FAQs
How do you know when Italian sausage is cooked?
Raw pork Italian sausage is cooked when it reaches 71°C (160°F) in the centre on an instant-read thermometer. The inside should be firm with no pink, and the juices should run clear.
What kind of sausage is best for sausage and peppers?
Raw Italian pork sausage, mild or hot, is the classic choice. Chicken or turkey Italian sausage works too; cook it to 74°C (165°F). Fully cooked smoked sausage only needs heating through, so add it with the broth.
What do you serve with sausage and peppers?
Pile it into crusty rolls for sandwiches, or serve it over pasta, rice, soft polenta or mashed potatoes. A green salad on the side keeps the meal balanced.
Can you make sausage and peppers in the oven?
Yes. Spread the sliced peppers and onion on a sheet pan with oil and seasoning, add whole sausages and roast at 220°C (425°F) for 25-30 minutes, turning once, until the sausages reach 71°C (160°F).
Can you freeze sausage and peppers?
Yes. Cool it, pack it into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat until hot to 74°C (165°F). The peppers soften a little more after freezing.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
