Description
This Sausage and Peppers Skillet is a flavorful, one-pan meal featuring spicy andouille sausage cooked with sweet bell peppers and onions, seasoned with Italian herbs and garlic. Quick to prepare and cook, it’s perfect for a hearty weeknight dinner or a satisfying weekend meal. The dish can be served on its own or paired with rice or noodles for added comfort.
Ingredients
Scale
Sausage
- 12 to 14 ounces andouille sausage, cut into thin rounds (1/8-inch to 1/4-inch thickness)
- 2 tablespoons olive oil, divided
Vegetables and Seasonings
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small yellow onion, cut into thin strips
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced or pressed
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon red pepper flakes, optional
Garnishes
- 1 green onion, sliced
- Fresh chopped parsley or basil
Instructions
- Heat olive oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat to prepare the pan for browning the sausage.
- Cook sausage: Add the sliced andouille sausage to the hot oil and cook until browned on all sides, about 5 to 6 minutes, to develop flavor and render some fat.
- Remove sausage: Remove the browned sausages from the skillet and set aside to prevent overcooking while cooking the vegetables.
- Sauté vegetables: Increase heat to medium-high and add the remaining tablespoon of olive oil to the skillet. Add the red and yellow bell peppers along with the onions. Season with Italian seasoning and cook, stirring occasionally, for 4 to 5 minutes until the vegetables are crisp tender.
- Add garlic and season: Stir in minced garlic, season with salt and freshly ground black pepper, and continue cooking for 1 more minute to release the garlic’s aroma.
- Combine sausage and vegetables: Return the cooked sausages to the skillet with the vegetables and cook together for 1 minute, just until everything is heated through and flavors meld.
- Final seasoning and garnish: Taste and adjust salt and pepper as needed. Garnish the dish with optional red pepper flakes, sliced green onions, and fresh chopped parsley or basil for color and freshness.
- Serve: Serve the sausage and peppers skillet hot as is or over rice, noodles, or your choice of side.
Notes
- On the Grill: This meal works great on a grill using a topper, griddle, or slotted skillet to infuse smoky flavor while preventing food from falling through the grates.
- Introduce Other Veggies: Substitute or add vegetables like green beans, broccoli, squash, mushrooms, or your favorites for variety.
- Change Up the Protein: Use chicken, turkey, or beef sausages, or even chunks of steak, chicken breast, or ham for different flavors and textures.
- Sausage Varieties: Nearly any link sausage will work well; kielbasa, bratwurst, Italian sausage, chorizo, or smoky andouille add unique flavors. Turkey kielbasa offers a lighter option.
- Serving Suggestions: Enjoy this dish on its own or serve over rice, noodles, or pasta to make it more substantial.
