Tasty Italian Sausage and Peppers
This simple Sausage and Peppers recipe combines roasted and sautéed Italian sausages with tender bell peppers and onions, seasoned with oregano and olive oil for a flavorful, comforting meal.
Equipment
- 1 Oven-safe baking dish
- Stainless steel frying pan
- Pair of tongs
- 1 Sharp Chef’s Knife
- Measuring Cups and Spoons (set)
Ingredients
- 8 large mild Italian sausage links about 2 pounds
- ¾ cup olive oil 180 ml
- 3 large bell peppers sliced (red and green)
- 3 large onions sliced
- 3 ounces water 90 ml
- 1 ½ teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Prepare and Roast Sausages: Preheat your oven to 400°F (200°C). Place the Italian sausage links in a baking dish, and gently prick each sausage a few times with a fork to allow steam to escape during cooking. Roast the sausages in the oven for about 20 minutes, or until they are mostly cooked through but not fully browned. Remove them from the oven and set aside.
- Brown the Sausages in a Pan: Pat the sausages dry with paper towels to remove excess moisture. Heat a stainless steel or heavy-bottomed skillet over medium heat. Add 2 tablespoons of olive oil to the pan. Once shimmering, add the sausages and cook, turning occasionally, until all sides develop a deep, golden brown crust, about 10 to 15 minutes total. This step adds a rich caramelized flavor and texture. When browned, remove the sausages from the pan and tent loosely with foil to keep warm.
- Sauté the Peppers and Onions: To the same skillet, pour in the remaining olive oil. Add the sliced bell peppers and onions, stirring to coat them well in the oil and the flavorful sausage drippings left behind. Cook the vegetables for a few minutes until they start to soften.
- Steam the Vegetables: Pour the water into the skillet, then cover with a tight-fitting lid. Allow the peppers and onions to steam gently for about 10 minutes. This helps them become tender while preserving their vibrant colors and natural sweetness.
- Season and Reduce Liquids: Remove the lid, then season the vegetables with salt, freshly ground pepper, and dried oregano. Continue cooking uncovered, stirring occasionally, until the water has mostly evaporated and the peppers and onions are tender but not mushy.
- Combine Sausage with Vegetables: Return the browned sausage links to the pan, nestling them into the softened peppers and onions. Allow everything to cook together for another 3 to 5 minutes so the flavors meld and the sausages finish cooking through.
- Final Taste and Serve: Give the dish a final taste and adjust seasoning with extra salt, pepper, or a drizzle of olive oil if desired. Serve hot, accompanied by crusty Italian bread or nestled inside a soft hero/sub roll for a classic sandwich experience. Enjoy!
Notes
This sausage and peppers dish benefits greatly from a few key adjustments to make it perfect every time. First, be mindful of the salt level in your sausages, as some brands can be quite salty. Always taste before adding extra salt to avoid overpowering the dish. The quality of the sausage plays a huge role — opt for fresh, natural casing Italian sausages for the best flavor and texture. Don’t skimp on olive oil; it helps create a rich, silky coating on the vegetables and sausages, making every bite satisfying. Finally, roasting the sausages before pan-browning locks in moisture while giving you that classic browned exterior, so don’t skip this two-step cooking process.
