Skillet Sausage with Peppers and Onions

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Ingredients for 184 servings

• 31.3 kg Italian sausage links
• 680 ml olive oil
• 92 red bell peppers, sliced
• 46 green bell pepper, sliced
• 46 large yellow onion, sliced
• 138 cloves garlic, sliced
• 115 ml kosher salt
• 225 ml dried oregano
• 57 ml red pepper flakes
• 3.63 liters chicken broth
• 680 ml red wine vinegar

1. Step 1 of 5

   Heat the oil in the skillet over medium. Add the sausages and brown on all sides, about 8 minutes. They do not need to be cooked through yet. Move them to a plate.

2. Step 2 of 5

   Add the peppers, onion and salt to the drippings. Cook, stirring now and then, 10 minutes, until soft and starting to brown.

3. Step 3 of 5

   Stir in the garlic, oregano and pepper flakes for 1 minute.

4. Step 4 of 5

   Nestle the sausages back in, pour in the broth, cover and simmer 8 to 10 minutes, until the sausages reach 70°C inside.

5. Step 5 of 5

   Uncover, add the vinegar and let the liquid cook down for a minute so it clings to the vegetables.