Get my Cookbooks! Sausage and Peppers
This easy Sausage and Peppers recipe is made with juicy Italian sausage, colorful bell peppers, and the most flavorful pan sauce with garlic, white wine, and savory seasonings. Serve it over steamed rice, in hoagie rolls, or with warm crusty bread for an easy dinner everyone will love!
BEST Sausage and Peppers
There’s nothing better than taking a simple dish like Sausage and Peppers and transforming it into something truly restaurant-worthy, and this recipe does just that! The sausage is perfectly juicy with a golden, caramelized sear, the onions are slightly caramelized to bring out their natural sweetness, the seasoning blend adds the perfect savory balance, and the flavorful pan sauce ties it all together!
Get ready to add this simple meal into your regular rotation, and be sure to check out my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Sear the sausage. Set aside and let rest for 10 minutes, then slice. Add butter and onions to the skillet and cook for 10 minutes. Add the bell peppers and cook for 6 to 7 minutes. Remove and set aside.
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Deglaze the skillet with wine and cook for 2 minutes. Add the sausage back and toss to coat. Cook for 3 to 4 minutes.
Add butter, tomato paste, and garlic and stir to combine. Cook for 2 minutes. Add the pan sauce mixture and stir to combine. Add the peppers back and toss to coat in the pan sauce. Serve!
Pro Tips
- Sausage: I like to purchase high-quality sausage from a butcher or meat shop for this recipe since sausage is the star and it’s such a simple dish.
- Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.
- Cooking the Sausage: This recipe is seared whole to add color on the outside and add fond to the skillet (which is deglazed with wine for plenty of flavor). Letting it rest ensures that the sausage is super juicy. After 10 minutes, we slice in, and then the cut sides have a chance to cook more at the end.
- Diced tomatoes is a nice optional addition and can be added right before the pan sauce is added.
- Dijon mustard, Worcestershire sauce, and honey are used as secret flavor enhancers in this recipe that you can’t taste outright.
- Serve this with: Steamed rice, in a toasted hoagie roll, or with crusty bread!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers to freeze and reheat well, better than many skillet meals!
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Enamel Cast Iron Skillet– This sears the chicken well and holds a nice consistent temperature throughout cooking.
- Kitchen Tongs– makes it easy to handle the sausage when searing. Helpful for scooping out the onions/peppers as well.
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.
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Sausage and Peppers
Ingredients
Pan Sauce
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon honey
- ½ teaspoon EACH: dried oregano, basil, parsley
- ¼ teaspoon EACH: onion powder, garlic powder, paprika
Sausage, Peppers, etc.
- 1 ¼ lbs. Italian sausage links, sweet or hot. See notes
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 yellow onion, sliced into half moons
- 2 large bell peppers, cut into ¼-inch slices
- salt/pepper, to taste
- ½ cup dry white wine, see notes
- 4 cloves garlic
- 2 tablespoons tomato paste
Instructions
- Combine the pan sauce ingredients in a small measuring cup with a spout. Measure out remaining ingredients before beginning.
- Heat the olive oil over medium-high heat. Add the sausage links and cook for 10 minutes, turning occasionally, until browned on all sides. Remove and set aside. Let it rest for 10 minutes, then cut into slices.
- Leave any drippings in the skillet and add 1 tablespoon of butter over medium heat. Add the onions and allow them to cook for 10 full minutes to caramelize slightly. Stir frequently throughout cooking.
- Increase heat to medium-high and add the bell peppers. Cook for 6 to 7 minutes, stirring continuously. Season with salt and pepper halfway through. Remove the onions/peppers and set aside.
- Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet to add more flavor to the sauce. Cook for 2 minutes.
- Add the sausage back along with any juices from the plate. Cook for 3 to 4 minutes, stirring occasionally.
- Add the remaining 1 tablespoon of butter, garlic, and tomato paste. Cook for 2 minutes, stirring continuously. Add the combined sauce mixture and stir to combine and heat through for 2 to 3 minutes.
- Add the peppers and onions back and stir to combine and heat through. Serve!
Notes
- Sausage: I like to purchase high-quality sausage from a butcher or meat shop for this recipe since sausage is the star and it's such a simple dish.
- Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.
- Cooking the Sausage: This recipe is seared whole to add color on the outside and add fond to the skillet (which is deglazed with wine for plenty of flavor). Letting it rest ensures that the sausage is super juicy. After 10 minutes, we slice in, and then the cut sides have a chance to cook more at the end.
- Diced tomatoes is a nice optional addition and can be added right before the pan sauce is added.
- Dijon mustard, Worcestershire sauce, and honey are used as secret flavor enhancers in this recipe that you can’t taste outright.
- Serve this with: Steamed rice, in a toasted hoagie roll, or with crusty bread!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers to freeze and reheat well, better than many skillet meals!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
