Sausage and Peppers

Sausage and  Peppers is a classic Italian street food. Links of Italian sausage are browned and served with assorted bell peppers and onions in this easy recipe. You can use sweet sausage, spicy sausage or a combination of both. They are best served on an Italian sandwich roll or bread. It does not require a lot of ingredients to create a delicious meal!

This classic dish is an easy dinner recipe and comfort food at its best. If you choose to serve them on their own, this is a low carb, gluten free easy meal with so much flavor that the whole family will love.

This Sausage and Peppers skillet recipe has a cooking time of 20 minutes, making it a great quick dinner option for a busy weeknight. It would also be fun to serve for a game day party. 

If you like an easy Italian sausage recipe, check out the recipe for Tomato Sausage Sauce which features sweet Italian sausage in a flavorful fennel tomato sauce and Creamy Mushroom Sausage Rigatoni.

You might also like Sausage Cacciatore which is made with mushrooms, bell peppers and red wine in a marinara sauce.

SOME THINGS TO KNOW:FAQ’S

TYPES OF ITALIAN SAUSAGE:

• Sweet Italian Sausage is made out of pork which has been seasoned with fennel or anise as the primary seasoning along with garlic and salt.
• Hot Italian Sausage is made with the same basic ingredients with the addition of red pepper flakes. Read more about Italian Sausage.

INGREDIENT TIPS:

• Make sure your bell peppers are fresh and firm. The fresher they are, the more flavor and crunch they will add to your dish.
• Quality matters. A good quality red wine vinegar can elevate the flavor of the dish.
• Using extra-virgin olive oil can add a more robust flavor. It is great for sautéing and brings a nice aroma to the dish.

SPECIAL EQUIPMENT NEEDED:

• Large Skillet or Frying Pan: A large skillet or frying pan is essential for browning the sausages and sautéing the vegetables. A non-stick pan can be helpful for easier cooking and cleaning. If you have a cast-iron skillet, it’s a great option for achieving a nice sear on the sausages.
• Cutting Board and Sharp Knife: You will need a good cutting board and a sharp knife for slicing the peppers, onions, and sausages. A sharp knife is crucial for safety and precision in cutting.
• Measuring Spoons: To accurately measure the dried oregano, crushed red pepper, and red wine vinegar
• Tongs or Spatula: Tongs are useful for turning the sausages to ensure they brown evenly on all sides. A spatula can be used for stirring and mixing the peppers and onions.
• Instant-Read Thermometer: If you want to ensure the sausages are cooked perfectly, an instant-read thermometer can be helpful. Pork sausages should be cooked to an internal temperature of 160°F (71°C).

SUBSTITUTIONS:

• If you do not have red onion, yellow onion or sweet onions can be substituted.
• If you cannot find an Italian roll or bread, you can serve the sausage and peppers on hoagie rolls, hot dog rolls or a baguette.
• This recipe calls for green bell pepper, red bell peppers and yellow peppers. You can use any combination of colorful bell peppers that you want for the recipe including orange bell peppers. Sweet bell peppers are interchangeable. They all have similar flavor.
• You can use any kind of sausage that you prefer in this Italian sausage recipe. You can use sausage links that are spicy Italian sausage, or sweet sausage. If prefer to not use pork sausages you can use chicken sausage or turkey sausage.
• If you do not have olive oil, canola oil and vegetable oil would make good substitutes.

HOW TO STORE LEFTOVER SAUSAGE AND PEPPERS:

• Properly stored, Sausage and Peppers can last in the refrigerator for 3 to 4 days. Allow the Sausage and Peppers to cool to room temperature before storing. Transfer the cooled dish to an airtight container.
  • If you plan to freeze the dish, it is  best to undercook the peppers slightly to prevent them from becoming too mushy when reheated.
  • Sausage and Peppers can last in the freezer for up to 2-3 months. As with refrigeration, let the dish cool completely. Use freezer-safe bags or airtight containers to store the sausage and peppers.
  • It is best to thaw frozen Sausage and Peppers in the refrigerator overnight before reheating.

HOW TO REHEAT SAUSAGE AND PEPPERS:

• You can reheat the sausage and peppers on the stovetop over medium low heat. Stir occasionally until they are  heated through. This method helps to retain the flavors better.
• For a quick option, reheat the sausages and peppers in the microwave.  Place them into a microwave safe dish and cover the dish with a microwave safe lid. Heat on high for about 2 minutes, then stir and check to see if they are  evenly heated through. Continue heating in 30-second intervals if needed.

In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the sausage and cook, turning them often until they are golden brown on all sides and no longer pink in the middle. Remove the sausage to a plate.

Add the remaining olive oil to the pan. Add the green, red and yellow bell peppers. Add the onion. Cook stirring frequently until they are softened and lightly browned. This will take around 5 minutes.

Add the oregano, crushed red pepper and red wine vinegar to the pan. Cook for an additional 2 minutes. Add the sausage back into the skillet and stir in with the peppers and onions. Heat through for 2 – 3 minutes.

Sausage and Peppers

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Serves: 4 servings Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

• 3 tablespoons olive oil, divided
• 8 links Italian sausage (2 pounds)
• 1 green bell pepper, cut into ½ inch strips
• 1 red bell pepper, cut into ½ inch strips
• 1 yellow bell pepper, cut into ½ inch strips
• 1 large red onion, sliced
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the sausage and cook, turning them often until they are golden brown on all sides and no longer pink in the middle. You want the sausage to have an internal temperature of 160 degrees on a meat thermometer. This will take about 10 minutes. Remove the sausage to a plate.

Add the remaining olive oil to the pan. Add the green, red and yellow bell peppers. Add the onion. Cook stirring frequently until they are softened and lightly browned. This will take around 5 minutes.

Add the oregano, crushed red pepper and red wine vinegar to the pan. Cook for an additional 2 minutes.

Add the sausage back into the skillet and stir in with the peppers and onions. Heat through for 2 – 3 minutes.

Sausage and Peppers was last modified: January 6th, 2024 by Sue O'Connell