Skillet Sausage and Peppers

Craving a saucy sausage dinner that tastes bigger than the ingredient list? Skillet Sausage and Peppers brings browned Italian sausage, sweet onions, bell peppers, garlic, tomato paste, white wine, and a savory pan sauce together in one hearty skillet.

This is the kind of dinner that works over rice, tucked into hoagie rolls, or scooped up with crusty bread. It has that same cozy skillet feel as Skillet Chicken Pomodoro, but with sausage doing the heavy lifting.

The timing is straightforward at 55 mins total, and most of that is simple stovetop cooking. It fits right into a POPULAR dinner rotation when you want something saucy, colorful, and filling without making a separate gravy.

The trick is searing the sausage links whole first, then letting them rest before slicing. I let the onions cook the full 10 mins even when they look ready sooner, because that little bit of patience gives the pan sauce a sweeter base.

Serve it casual in toasted rolls, spoon it over steamed rice, or pile it beside roasted potatoes. Sweet sausage keeps it mild, while hot Italian sausage gives the whole skillet a warmer bite.

Why You’ll Love This Skillet Sausage and Peppers:

• Deep pan flavor: Searing the sausage first leaves browned bits that season the wine and sauce.
• Saucy finish: Chicken broth, Dijon, Worcestershire, honey, tomato paste, and herbs make the skillet rich without feeling heavy.
• Tender vegetables: Onion and bell peppers cook until softened but still colorful.
• Flexible serving: Rice, hoagie rolls, pasta, or crusty bread all work with the same skillet.
• Make ahead friendly: Leftovers hold up well in the fridge or freezer.

Ingredients You’ll Need:

These simple ingredients build a saucy sausage skillet with sweet peppers, garlic, and a savory tomato pan sauce.

Pan Sauce

• Chicken broth: ½ cup to loosen the sauce and pick up the browned skillet flavor.
• Dijon mustard: 1 teaspoon for a subtle tang that rounds out the sausage.
• Worcestershire sauce: 1 teaspoon for savory depth.
• Honey: 1 teaspoon to balance the wine and tomato paste.
• Dried oregano: ½ teaspoon for classic herb flavor.
• Dried basil: ½ teaspoon to soften the savory notes.
• Dried parsley: ½ teaspoon for a mild herby finish.
• Onion powder: ¼ teaspoon to deepen the onion flavor.
• Garlic powder: ¼ teaspoon for extra savory seasoning.
• Paprika: ¼ teaspoon for color and gentle warmth.

Sausage, Peppers, etc.

• Italian sausage links: 1 ¼ lbs, sweet or hot depending on how much heat you want.
• Olive oil: 2 tablespoons to help brown the sausage.
• Butter: 2 tablespoons divided, for cooking the onions and finishing the sauce.
• Yellow onion: 1 onion sliced into half moons so it softens into the skillet.
• Bell peppers: 2 large peppers cut into ¼ inch slices for color and sweetness.
• Salt and pepper: Added to taste once the peppers start cooking.
• Dry white wine: ½ cup to deglaze the pan and brighten the sauce.
• Garlic: 4 cloves, minced, for fresh savory flavor.
• Tomato paste: 2 tablespoons to give the pan sauce body and richness.

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Step by Step Instructions:

1. Mix the sauce: Stir the chicken broth, Dijon mustard, Worcestershire sauce, honey, oregano, basil, parsley, onion powder, garlic powder, and paprika together in a small measuring cup. Keep it close to the stove so it is ready when the skillet needs it.
2. Sear the sausage: Heat olive oil in a large skillet over medium high heat. Add the sausage links and cook for 10 mins, turning occasionally, until browned on all sides, then transfer them to a plate and let them rest for 10 mins before slicing.
3. Cook the onions and peppers: Leave the drippings in the skillet and add 1 tablespoon butter 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 halfway through, and cook for 6 to 7 mins before removing the vegetables from the skillet.
4. Deglaze and return sausage: Pour in the dry white wine and use a silicone spatula or wooden spoon to scrape up the browned bits from the bottom and sides of the skillet. Cook for 2 mins, then add the sliced sausage and any juices from the plate and cook for 3 to 4 mins.
5. Build the pan sauce: Add the remaining 1 tablespoon butter, garlic, and tomato paste to the skillet. Stir constantly for 2 mins, then pour in the pan sauce mixture and stir until everything looks glossy and well coated, about 2 to 3 mins.
6. Finish the skillet: Return the onions and peppers to the pan and toss until heated through and coated in the sauce. Serve warm over rice, in rolls, or with bread for scooping.

Recipe Tips:

• Sear whole: Browning the links whole keeps them juicy and builds the flavor that makes the sauce taste rich.
• Rest before slicing: Give the sausage the full 10 mins before cutting so the juices stay inside instead of running onto the board.
• Scrape the skillet: Those browned bits are the base of the sauce, so do not skip the wine deglazing step.
• Avoid crowding: If your skillet is small, cook the peppers in batches so they soften and lightly brown instead of steaming.

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Variations and Customization Ideas:

• Protein choice: Use sweet Italian sausage for a mellow skillet or hot Italian sausage for a spicier version.
• Spice boost: Add a pinch of red pepper flakes with the garlic if you want a little extra heat.
• No wine: Replace the white wine with chicken broth if you prefer to cook without alcohol.
• Tomato add in: Stir in a handful of diced tomatoes right before adding the pan sauce for a juicier finish.
• Budget stretch: Serve it over rice or pasta to make the skillet feed more people.

Serving Suggestions:

• Hoagie rolls: Spoon the sausage and peppers into toasted rolls for a classic sandwich style dinner.
• Steamed rice: Serve it over rice so the pan sauce soaks into every bite.
• Crusty bread: Add warm bread for scooping up the tomato garlic sauce.
• Simple sides: Pair it with ONE POT vegetables or potatoes when you want the meal to stay easy.
• Brunch twist: Leftovers are great beside eggs, especially if you like savory breakfasts like Cheesy Hashbrown Breakfast Casserole.

How to Store and Reheat:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Let the sausage and peppers cool before sealing the container, but do not leave them at room temperature for more than 2 hours.

This recipe freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Warm leftovers in a covered skillet over medium low heat with a splash of broth if the sauce has thickened. You can also microwave individual portions in short bursts, stirring between rounds.

For food safety, reheat sausage leftovers to 165°F. For best texture, avoid overheating the peppers because they can turn too soft.

Recipe FAQ’s:

Can I make sausage and peppers without wine?

Yes. Use chicken broth in place of the white wine, then still scrape the bottom of the skillet well so the sauce keeps its savory flavor.

Should I slice sausage before or after cooking?

Sear the sausage links whole first, let them rest, then slice them. This helps the outside brown while keeping the inside juicy.

What peppers are best for sausage and peppers?

Any large bell peppers work well. A mix of red, yellow, orange, or green gives the skillet more color and a balance of sweet and slightly earthy flavor.

Skillet Sausage and Peppers is saucy, hearty, and practical, with juicy Italian sausage, tender onions, colorful peppers, and a pan sauce that tastes like it simmered longer than it did.

Serve it in rolls, over rice, or with bread, then tuck the leftovers into your POPULAR dinner plans for another easy meal. Use sweet or hot sausage, add tomatoes, or keep it classic and make it your own.

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