Sausage and Peppers
One skillet, where the sausage's own rendered fat becomes the cooking medium for the vegetables.
Makes 4 servings · Prep 10 min · Bake 25 min
Ingredients
Sausage
- 6 Italian sausages
- 1 tbsp Neutral oil
Vegetables
- 3 Bell peppers, sliced — mixed colours
- 1 Onion, sliced
- 3 cloves Garlic, minced
- 3/4 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Dried oregano
Instructions
Sear
- Heat the oil in a large skillet over medium-high heat and brown the sausages on all sides. They don't need to be fully cooked through yet. Remove to a plate.
Vegetables
- Add the peppers and onion to the same pan and cook, stirring occasionally, until softened and starting to brown, using the rendered fat and fond left behind. (Tip: This is where most of the dish's flavour comes from — don't wipe the pan out after the sausages, and don't rush this step by cranking the heat too high.)
- Add the garlic, salt, pepper, and oregano if using, and cook briefly.
Finish
- Return the sausages to the pan, nestling them into the vegetables, and cook until the sausages reach 71°C (160°F) and the vegetables are fully tender.
Tips
- Vegetables tasted flat: The pan was probably wiped clean between steps, or the sausages were cooked separately in a different pan entirely. The rendered fat and browned bits left behind by the sausage are doing real work — keep them in the pan.
- Serve on a roll: This is a natural filling for a hoagie or sub roll — slice the sausages before serving if going this route, so each bite gets some of everything.