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Skillet Sausage and Peppers

Close-up of sausage and peppers with a serving spoon lifting browned sausage, glossy bell pepper strips, onions, and pan sauce from a modern pan on a white marble setting, showing caramelized edges and saucy texture.
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Skillet Sausage and Peppers is a hearty stovetop dinner made with browned Italian sausage links, tender bell peppers, sweet onion, garlic, tomato paste, white wine, and a savory pan sauce. It is saucy, colorful, and easy to serve in toasted rolls, over rice, or with crusty bread for a cozy dinner.

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 pan sauce: Stir together 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.
  3. Rest and slice: Let the sausage rest for 10 mins so the juices settle, then slice into thick pieces.
  4. Cook the onions: Add 1 tablespoon butter to the same skillet over medium heat. Add the sliced onion and cook for about 10 mins, stirring often, until softened and lightly golden.
  5. Soften the peppers: Increase the heat to medium high, add the bell peppers, and season with salt and pepper. Cook for 6 to 7 mins, until tender but still colorful, then transfer the onions and peppers to a plate.
  6. Deglaze the skillet: Pour in the dry white wine and scrape up the browned bits from the bottom of the pan. Simmer for about 2 mins to reduce slightly.
  7. Finish the sausage: Add the sliced sausage and any juices from the plate back to the skillet. Cook for 3 to 4 mins, until nearly cooked through.
  8. Build the sauce: Add the remaining 1 tablespoon butter, garlic, and tomato paste. Stir for 2 mins, until the tomato paste darkens slightly and the garlic smells fragrant.
  9. Coat and serve: Pour in the pan sauce, then return the onions and peppers to the skillet. Toss everything together and simmer for 2 to 3 mins, until glossy, saucy, and fully heated through.

Notes

  1. Use sweet Italian sausage for a mild dinner or hot Italian sausage for more heat.
  2. For a no wine version, replace the dry white wine with chicken broth.
  3. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
  4. Reheat gently in a covered skillet with a splash of broth until warmed through.

Nutrition

Keywords: Sausage and Peppers

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