Sausage Peppers And Onions
Juicy Italian sausages browned in a skillet and cooked down with sweet bell peppers, onions, garlic, and Italian herbs until everything is tender, golden, and smells like dinner is absolutely handled. One pan, 30 minutes, and it works stuffed into a toasted hoagie roll, over rice, or over pasta with a splash of marinara. This is the recipe people ask me for every single time I make it.
Servings: 5
Calories: 493kcal
Equipment
Ingredients
- 1 pound Italian sausage links
- 3 medium bell peppers sliced (different colors)
- 1 large onion sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 4 hoagie rolls split lenthwise
Instructions
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the sausages and cook until browned on all sides, about 5 minutes. Remove the sausages and slice them if you prefer them in bite-sized pieces, or keep them whole.
- In the same skillet, add the remaining olive oil, peppers, and onions. Cook for about 5 minutes until the vegetables start to soften.
- Add the minced garlic, oregano, basil, salt, and pepper to the skillet. Stir and cook for another minute until fragrant.
- Place the sausages back into the skillet with the peppers and onions. Cook for another 10 minutes, stirring occasionally, until the sausage is cooked through and the vegetables are tender.
- If you like your hoagie roll crispy, toast it lightly in the oven or on a separate skillet. Open up a hoagie roll and lay down a base of your chosen sauce if using, then pack in a generous portion of the sausage, peppers, and onions.
Video
Notes
- Brown the sausages whole, then slice them. This is the most important thing in the recipe. Browning them whole keeps all the juices sealed inside. Slicing first and then cooking sends all that flavor into the pan instead of into your mouth. Brown first, rest for a minute, then slice. You will immediately notice the difference.
- Do not move the sausages around while they brown. Leave them alone for a full 2 to 3 minutes per side. They will release naturally from the pan when they are ready to flip. If you have to force it they need more time. The pan knows what it is doing. Trust the process and step away from the spatula.
- Toast the bread. Always. A soft hoagie roll under a juicy sausage filling goes soggy in about 90 seconds and then you have a sandwich that is falling apart before it gets to the table. Two minutes in the oven or a quick press on a dry skillet is all it takes. It makes a real difference.
Nutrition
Serving: 1serving | Calories: 493kcal | Carbohydrates: 26g | Protein: 17g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 69mg | Sodium: 836mg | Potassium: 483mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2245IU | Vitamin C: 96mg | Calcium: 91mg | Iron: 3mg
