Sausage, Peppers, and Onions
A Rustic One-Pan Classic Bursting with Bold Flavor
Few dishes are as comforting and crowd-pleasing as Sausage, Peppers, and Onions. This timeless recipe combines juicy, well-seasoned sausage with sweet caramelized onions and tender bell peppers. It’s simple, hearty, and incredibly versatile—serve it in a toasted hoagie roll, over pasta, alongside roasted potatoes, or enjoy it straight from the skillet.
This dish shines because of its balance: savory sausage, sweet peppers, mellow onions, and aromatic herbs all working together in one pan. Below, you’ll find a detailed, step-by-step method to ensure perfect results every time.
Ingredients
- 1½ to 2 pounds Italian sausage (mild or spicy, pork or chicken)
- 3 bell peppers (mix of red, yellow, and green for color and flavor)
- 2 large onions (yellow or sweet onions work best)
- 3–4 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ½ cup crushed tomatoes or tomato sauce (optional for a saucier version)
- Fresh parsley or basil for garnish (optional)
Step-by-Step Method
Step 1: Prepare the Ingredients
Start by washing the peppers thoroughly. Slice them in half, remove the seeds and white membranes, then cut them into long strips about ¼-inch thick.
Peel the onions, cut them in half, and slice them into thin strips.
Mince the garlic finely and set it aside.
Keeping all your ingredients prepped before cooking makes the process smooth and prevents overcooking.
Step 2: Brown the Sausages
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sausages whole. Cook them for about 8–10 minutes, turning occasionally, until browned on all sides. You are not fully cooking them yet—just developing a rich golden crust.
Once browned, remove the sausages from the skillet and set aside on a plate. They will finish cooking later.
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