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sausage and peppers dish

Sausage and Peppers

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This classic Italian-inspired meal marries savory sausage links with a trio of vibrant bell peppers and golden onions in a simple, flavorful pan sauce. It's satisfying, colorful, and perfect for a quick weeknight family dinner, easily adaptable for any type of sausage or to serve over pasta, rice, or even as a sandwich filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce Mixture
  • 1/2 cup chicken broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
Main Ingredients
  • 1 1/4 lbs. Halal beef or chicken 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 1/4-inch slices
  • salt and pepper to taste
  • 1/2 cup non-alcoholic white grape juice or chicken broth
  • 4 cloves garlic
  • 2 tablespoons tomato paste

Equipment

  • Large skillet
  • Measuring cup
  • Cutting board
  • Knife
  • Silicone spatula

Method
 

  1. In a small measuring cup or bowl, mix together the chicken broth, Dijon mustard, Worcestershire sauce, honey, oregano, basil, parsley, onion powder, garlic powder, and paprika to make the sauce. Prep and measure out the remaining ingredients before you begin cooking.
  2. Heat olive oil in a large skillet over medium-high. Add sausage links and cook for about 10 minutes, turning now and then, until browned on all sides. Remove from the pan and let rest 10 minutes, then slice into pieces.
  3. With any drippings still in the skillet, melt 1 tablespoon of butter over medium heat. Add the onions and cook for a full 10 minutes, stirring frequently, until just starting to caramelize.
  4. Turn the heat up to medium-high and add the bell peppers. Cook, stirring constantly, for 6–7 minutes. Partway through, season with salt and pepper. Remove the peppers and onions from the skillet and keep aside.
  5. Pour the non-alcoholic white grape juice or chicken broth into the skillet over medium heat. Use a silicone spatula to deglaze the bottom and sides, loosening any browned bits. Let cook for 2 minutes.
  6. Return the sliced sausage to the skillet along with any juices. Cook for 3–4 minutes, stirring occasionally.
  7. Add the remaining tablespoon of butter, along with the garlic and tomato paste. Stir and cook for 2 minutes more.
  8. Pour in the pre-mixed sauce and combine well, cooking until everything is heated through, about 2–3 minutes.
  9. Add the peppers and onions back to the pan, stir to combine, and cook just until warmed through. Serve immediately.

Nutrition

Calories: 385kcal

Notes

For a spicier meal, choose hot sausage in place of sweet or mild. Any leftovers store well in the fridge for up to three days and are even more flavorful the next day. Try the sausage and pepper mixture as a sandwich filling in a toasted hoagie roll, or serve over spaghetti squash or zucchini noodles for a low-carb twist. Customize by using your favorite sausage and seasonal peppers. The flavorful sauce also makes this great over rice or pasta.

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