Sausage and Peppers

Ingredients

• 5 links (567 g total)Italian sausages, mild or spicy
• 15 mlolive oil
• 2 largebell peppers, one red and one yellow or green, cored and sliced
• 1 largeyellow onion, sliced
• 45 mltomato paste
• 15 mlminced garlic
• 2.5 ml, or to tastered pepper flakes
• 180 ml (¾ cup), plus up to 60 ml (¼ cup) more if neededlow-sodium chicken broth
• 15 mlbalsamic vinegar
• 1 largeRoma tomato, halved and sliced
• 45 mlchopped fresh basil
• 5 mldried oregano
• 25 g (¼ cup)finely shredded Parmesan cheese
• To tastesalt
• To tasteblack pepper
• To tastechopped fresh basil or parsley, for garnish

Instructions

1. 1

   Brown the sausages

   Heat the olive oil in a large frying pan over medium heat. Add the sausages and brown them on all sides for about 8–10 minutes. Transfer them to a plate, leaving the rendered fat in the pan.

2. 2

   Cook the vegetables

   Return the pan to medium heat, add the sliced peppers and onion, and sauté for 3 minutes.

3. 3

   Add the seasonings

   Stir in the tomato paste, minced garlic and red pepper flakes. Sauté for 1 minute.

4. 4

   Build the sauce

   Pour in the chicken broth and balsamic vinegar, then add the tomato, basil and oregano. Season with salt and pepper to taste, toss everything together and nestle the sausages into the pepper mixture.

5. 5

   Simmer until cooked

   Bring the mixture to a simmer, then turn the heat to low. Cover and simmer for about 10 minutes, until the sausages are cooked through to 71°C (160°F) in the centre and the peppers are tender. If the sauce needs thinning, add up to 60 ml (¼ cup) more chicken broth.

6. 6

   Rest the sausages

   Move the sausages to a cutting board, loosely cover them with foil and leave them to rest for 5 minutes. Keep the pepper mixture covered in the pan to stay warm.

7. 7

   Finish and serve

   Slice the sausages and return them to the pan with the Parmesan. Toss to combine, garnish with basil or parsley, and serve in hoagie buns or with potatoes, rice, polenta or pasta.

What is sausage and peppers?

Sausage and peppers is an Italian-American-style combination of sausages cooked with peppers and onion. It draws on familiar Italian flavours, while the exact preparation and serving style vary from kitchen to kitchen.

This version browns the sausages first, then simmers them with tomato, herbs and a splash of balsamic. The same pan carries the browned flavour into the sauce, and the sausages finish cooking alongside the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 19g protein, 13g carbs, 25g fat.

The sausages and Parmesan provide most of the protein and fat, while the peppers, onion and tomato contribute some carbohydrate. Serve a moderate helping with extra vegetables or a modest portion of rice, potatoes or pasta to round out the plate.

Choosing the sausages and peppers

Sausages: Mild or spicy Italian links both work. Browning them before simmering builds colour and flavour; the recipe then checks that they reach 71°C in the centre.

Peppers: A red pepper with a yellow or green one gives a mix of sweetness and savoury flavour. Slice them evenly so they soften at a similar pace.

Build flavour in the pan

Browned fond: Leave the sausage drippings in the pan when you transfer the links. They give the peppers and onion a flavourful base as they sauté.

Tomato paste: Give it a minute in the pan with the garlic and chilli flakes before adding the liquids. This briefly cooks the paste and spreads its flavour through the sauce.

Get the sauce consistency right

Simmer: Keep the heat low once the liquid comes to a simmer, and cover the pan. The sausages cook through while the peppers become tender without the sauce reducing too quickly.

Adjust: The finished sauce should coat the vegetables and sausages rather than sit as a thin broth. Add the extra broth a little at a time if it seems too thick.

Rest before slicing

Resting: Give the sausages 5 minutes under a loose foil cover before slicing. This also gives you time to keep the pepper mixture warm in the covered pan.

Finish: Return the slices to the sauce with the Parmesan and toss them gently. The cheese adds a savoury finish without needing a separate topping step.

Ways to serve it

Bread: Hoagie buns make this a substantial sandwich; spoon in some peppers and sauce along with the sausage.

Sides: For a plated meal, serve it with potatoes, rice, polenta or pasta. Choose a side that can catch the tomato and herb sauce.

Recipe notes & tips

• Use a large frying pan so the sausages and vegetables have room to brown and cook evenly.
• Brown the sausages on all sides before taking them out of the pan.
• Cut the peppers and onion into similar-sized slices for more even cooking.
• Check the sausage temperature in the centre of a link, away from the pan.
• Add extra broth gradually so you can stop when the sauce reaches your preferred consistency.
• Grate the Parmesan finely so it mixes readily through the warm dish.

Variations

• Use spicy links: Choose hot Italian sausages and reduce or omit the chilli flakes if you prefer.
• Add mushrooms: Sauté sliced mushrooms with the peppers and onion.
• Make it milder: Leave out the red pepper flakes and use mild sausages.
• Try fresh herbs: Replace the dried oregano with chopped fresh oregano to taste.
• Serve as sandwiches: Tuck the sliced sausage and peppers into hoagie buns with some of the sauce.

Common mistakes to avoid

• Crowding the pan: The sausages may brown unevenly; use a pan large enough to arrange them in a single layer.
• Turning the heat too high: The garlic and tomato paste can catch; sauté them briefly over medium heat.
• Adding all the extra broth at once: The sauce may become too thin; add it gradually only if needed.
• Skipping the temperature check: Colour alone does not confirm the sausages are cooked through; check the centre reaches 71°C.
• Slicing straight away: The sausages may lose more juice; rest them for 5 minutes before cutting.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan until steaming hot, adding a splash of broth if the sauce has thickened.

Frequently asked questions