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.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 448kcal

Author: Stephanie

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

US Customary - Metric

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

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!

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition