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Skillet Sausage and Peppers

Sausage and peppers served in a cream enamel skillet, with browned Italian sausage links, glossy bell peppers, onions, and pan sauce on a bright kitchen surface.
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Skillet Sausage and Peppers is a hearty Italian dinner with browned sausage links, sweet bell peppers, onions, garlic, tomato paste, white wine, and a glossy savory pan sauce. It is easy enough for a weeknight and saucy enough to serve over rice, pasta, or tucked into toasted rolls.

Ingredients

Scale

Pan Sauce

  • ½ cup chicken broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon honey
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika

Sausage, Peppers, etc.

  • 1 ¼ lbs Italian sausage links, sweet or hot
  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 1 yellow onion, sliced into half moons
  • 2 large bell peppers, cut into ¼ inch slices
  • Salt and pepper, to taste
  • ½ cup dry white wine
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste

Instructions

  1. Mix the sauce: Stir the chicken broth, Dijon mustard, Worcestershire sauce, honey, oregano, basil, parsley, onion powder, garlic powder, and paprika in a small bowl or measuring cup.
  2. Brown the sausage: Heat olive oil in a large skillet over medium high heat. Add the sausage links and cook for about 10 mins, turning occasionally, until browned on all sides, then transfer to a plate and let rest for 10 mins before slicing.
  3. Cook the onions and peppers: Add 1 tablespoon butter to the same skillet over medium heat. Cook the onions for 10 mins, stirring often, then increase the heat to medium high, add the bell peppers, season with salt and pepper, and cook for 6 to 7 mins until tender crisp.
  4. Deglaze the pan: Transfer the peppers and onions to a plate. Pour the white wine into the skillet and scrape up the browned bits, letting it reduce for 2 mins.
  5. Finish the sauce: Add the sliced sausage and any plate juices back to the skillet and cook for 3 to 4 mins. Stir in the remaining 1 tablespoon butter, garlic, and tomato paste and cook for 2 mins, then pour in the pan sauce and simmer for 2 to 3 mins until glossy.
  6. Combine and serve: Return the peppers and onions to the skillet and toss until coated and heated through. Serve warm over rice, pasta, potatoes, or in toasted rolls.

Notes

  • Use sweet Italian sausage for a milder skillet or hot Italian sausage for more heat.
  • If you do not want to use wine, replace it with chicken broth and still scrape the skillet well.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Reheat gently in a covered skillet with a splash of broth so the sauce loosens without overcooking the peppers.
  • Do not rush the wine reduction, or the sauce can taste sharp instead of balanced.

Nutrition

Keywords: sausage and peppers

Find it online: https://cozyhomeplate.com/skillet-sausage-and-peppers-2/