Easy Italian Sausage and Peppers
A smaller skillet of mild Italian sausage, onions, and half the usual peppers, finished with broth, dried herbs, garlic, chili flakes, and lemon. Serve with Mediterranean rice.
Equipment
- Large skillet with a lid
- Tongs
- Cutting board
- Chef’s knife
- Measuring spoons and cup
Ingredients
- 3 pc mild Italian sausages
- Olive oil
- 1 cup sliced onion
- ½ green bell pepper sliced
- ½ red bell pepper sliced
- Dried thyme
- Dried rosemary
- 1 tablespoon chopped garlic
- ½ cup chicken broth
- 1 teaspoon salt plus more to taste
- Pinch of sugar
- Red pepper flakes to taste
- Lemon wedges for serving
- Mediterranean rice for serving
Instructions
- Add a splash of water to a skillet, nestle in the sausages, cover, and steam over medium heat until cooked through, 8 to 12 minutes depending on size.
- Transfer the sausages to a plate and let them cool at least 20 minutes. An hour is even better if you have it. The fat sets, so you do not lose the juices when you slice.
- Heat olive oil in the same skillet until hot. Add the onion and cook until light golden.
- Slice the sausages into bite-size pieces and add them to the onion. Cook until the cut sides pick up color.
- Add the peppers, dried thyme, dried rosemary, salt, sugar, and chicken broth. Cook until the peppers are tender and the broth reduces to a light glaze.
- Stir in the garlic for about 1 minute. Finish with red pepper flakes. Serve the easy Italian sausage and peppers with Mediterranean rice and lemon.
Notes
- Half the peppers is intentional. Three sausages do not need a pile of produce on top.
- Dried herbs are stronger than fresh, so start small.
- The pinch of sugar is not dessert. It just softens the peppers and broth.
- Add chili flakes at the end so the heat stays clean.
- Leftovers keep 3 to 4 days. Reheat in a skillet with a spoon of broth.