Andouille Sausage + Peppers Recipe

Ingredients

• 14 g (1 Tbsp)unsalted butter
• 15 ml (1 Tbsp)extra-virgin olive oil
• 340 g (12 oz)Cajun-style andouille sausage
• 3 clovesgarlic, minced
• 1green bell pepper, chopped into strips
• 1red bell pepper, chopped into strips
• 1onion, sliced into half-moons
• 10 ml (2 tsp)Italian seasoning
• 5 ml (1 tsp)sea salt
• 5 ml (1 tsp)black pepper

Instructions

1. 1

   Slice the sausage

   Cut the sausage into rounds, or slice it lengthways for longer pieces.

2. 2

   Heat the fats

   Set a medium skillet over medium-high heat and add the butter and olive oil. Once the butter has melted and the oil is hot, add the minced garlic and sausage.

3. 3

   Sear the sausage

   Sauté the sausage for 2–3 minutes on each side, until seared.

4. 4

   Add vegetables

   Stir in the onion and bell peppers, then add the salt, black pepper and Italian seasoning and mix to combine.

5. 5

   Cook until tender

   Keep stirring as the vegetables cook for about 10–15 minutes, until tender and charred and the sausage is cooked through and well seared. Remove from the heat and serve immediately with a side such as basmati rice, brown rice, coconut rice or mashed potatoes.

What is sausage and peppers?

Sausage and peppers is a simple skillet combination found in several home-cooking traditions, with versions shaped by the sausages and seasonings used. This take uses Cajun-style andouille, a smoky, spiced sausage, with sweet peppers and onion.

The sausage browns in butter and olive oil before the vegetables cook in the same pan, bringing together savoury, spicy and slightly sweet flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 42 calories, 0g protein, 1g carbs, 4g fat.

The supplied nutrition figures are unusually low for a serving containing sausage, butter and oil, so treat them as the source's figures rather than a reliable estimate. In this dish, sausage supplies most of the protein and fat, while the vegetables contribute some carbohydrates; rice or potatoes add more carbohydrates. For a balanced plate, pair a measured serving with extra vegetables or a modest portion of rice.

Choosing the sausage

Andouille: Cajun-style andouille gives the dish its characteristic seasoning and savoury depth. Check the pack if you need a gluten-free option, as ingredients and manufacturing practices vary by brand.

Cutting the ingredients

Sausage: Rounds are easy to portion and brown on their cut sides; lengthways slices make larger pieces. Keep the pieces reasonably even so they cook at a similar pace.

Vegetables: Cut the peppers into strips and the onion into half-moons. Similar-sized pieces are easier to stir and become tender together.

Getting a good sear

Hot pan: Let the butter melt and the oil heat before adding the garlic and sausage. Sear the sausage for 2–3 minutes per side rather than moving it constantly.

Garlic: Add it with the sausage, as in the method, and watch it while the sausage browns. Stir if it begins to colour too quickly.

Cooking the vegetables

Tenderness: Cook the peppers and onion for about 10–15 minutes, stirring as directed. They are ready when tender, with some charred edges.

Crowding: Use a skillet large enough to let the ingredients spread out. If everything is packed tightly, the vegetables may soften before they can char.

Serving the skillet

Rice: Basmati, brown or coconut rice all work as a base for the sausage and vegetables. Spoon the skillet mixture over the rice and serve straight away.

Potatoes: Mashed potatoes offer another hearty side. Keep the accompanying side simple so the seasoned sausage remains the focus.

Recipe notes & tips

• Pat the sausage dry before adding it if its surface is wet, to help it brown.
• Use a medium-high heat for the initial sear, then lower the heat if the garlic starts to darken too fast.
• Cut the peppers and onion into similarly sized pieces for more even cooking.
• Stir regularly once the vegetables are in the pan so they cook evenly and pick up the browned flavours.
• Check whether the andouille is fully cooked according to its packaging before serving.

Variations

• Add chilli: Include a pinch of chilli flakes for extra heat.
• Use different peppers: Swap either pepper for another colour of bell pepper.
• Change the seasoning: Use Cajun seasoning in place of the Italian seasoning, adjusting salt to taste.
• Add tomatoes: Stir in chopped tomatoes for a juicier skillet.
• Choose another side: Serve with cooked rice or mashed potatoes, as suggested in the recipe.

Common mistakes to avoid

• Crowding the skillet: The ingredients may steam instead of sear; use a roomy pan or cook in batches.
• Overcooking the garlic: It can turn bitter; keep an eye on it and stir as the sausage browns.
• Moving the sausage constantly: It may not develop a browned surface; let each side sear for 2–3 minutes.
• Cutting vegetables unevenly: Some pieces may soften before others; aim for similar-sized strips and slices.
• Stopping too early: The vegetables may still be firm; cook for about 10–15 minutes until tender and charred.

How to store

Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat thoroughly in a skillet over medium heat or in the microwave, stirring as needed.

Frequently asked questions