USA · Meat Dishes
Sausage and Peppers
Italian sausage links browned until the skin blisters, then simmered with bell peppers, onions and tomatoes until the sauce comes together.
Ingredients
- Italian sausages600 g
- red bell peppers2
- green bell pepper1
- onions2
- garlic cloves4
- canned tomatoes400 g
- olive oil3 tbsp
- dried oregano1 tsp
- chili flakes0.5 tsp
- salt1 tsp
- black pepper0.5 tsp
Method
- 1Slice the peppers into wide strips — 1.5–2 cm. Slice the onions into half-rings. Mince the garlic. Do not pierce the sausages.
- 2Heat 2 tbsp olive oil in a large heavy skillet over medium heat. Add the sausages in a single layer and brown on all sides, turning every 3–4 minutes, until deep golden with blistered skin — about 12 minutes total. They don't need to be cooked through yet. Remove and set aside.
- 3In the same skillet, add the remaining oil and the onions. Cook over medium heat for 5–6 minutes, scraping up the browned bits, until the onions are soft and golden. Add the peppers and cook another 4–5 minutes until they soften slightly but still hold their shape.
- 4Add the garlic, oregano and chili flakes. Stir and cook 1 minute. Add the canned tomatoes, crushing them roughly with a spoon. Season with salt and pepper. Stir to combine.
- 5Nestle the sausages back into the pan, pressing them into the sauce. Cover and simmer on low heat for 12–15 minutes until the sausages are cooked through and the sauce thickens.
- 6Remove the lid for the final 3–4 minutes to reduce the sauce. Taste and adjust salt. Serve in hoagie rolls, over pasta, or on their own with crusty bread to mop up the sauce.