Italian Sausage and Peppers
Browned Italian sausages with sweet, jammy peppers and onions in one skillet. Pile into rolls, spoon over polenta or eat straight from the pan.
29% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 410
- Protein
- 21 g
- Per serving
- $2.22
Why this recipe works
Sausage and peppers is Italian-American street-fair food that happens to be one of the easiest dinners you can make. Sweet or hot sausage both work; use a mix if your family cannot agree.
- Browning the sausages whole first gives them a crisp skin and leaves flavorful fat in the pan.
- The peppers and onions cook slowly in that fat until soft and sweet.
- A splash of broth and vinegar lifts the browned bits into a light sauce.
Ingredients
To serve
You will need
- 12-inch skillet with a lid
Method
Tap a step number to mark it done.
Brown the sausages
Heat the oil in the skillet over medium heat. Brown the sausages on all sides, then move them to a board.
Cook the peppers and onion
Add the peppers and onion to the pan with a pinch of salt and cook, stirring, until soft and starting to brown.
Add aromatics
Stir in the garlic, oregano and pepper flakes for 1 minute.
Simmer together
Slice the sausages into thick coins or leave whole, return them to the pan, add the broth and vinegar, cover and simmer until the sausage reaches 160°F (71°C).
Serve
Serve in toasted rolls, over polenta or with crusty bread.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Do not prick the sausages; the juices that run out are the flavor.
- Use a mix of pepper colors for sweetness and a great-looking pan.
- Leftovers are excellent tossed with pasta the next day.
Nutrition per serving
410 calories
$2.22 estimated cost per serving
Where the calories come from
| Protein | 20% of calories | 21 g |
|---|---|---|
| Carbs | 10% of calories | 10 g |
| Fat | 70% of calories | 32 g |
| Fiber | 2 g | |
| Sodium | 930 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What temperature should Italian sausage reach?
Fresh pork sausage is done at 160°F (71°C) in the center.
Can I bake sausage and peppers instead?
Yes. Toss everything with the oil and seasonings on a sheet pan and roast at 425°F for 25 to 30 minutes, turning once.
Is this gluten-free?
Most Italian sausages are, but some contain breadcrumbs or fillers. Check the label, and serve with gluten-free rolls or polenta.
