Skillet Sausage with Peppers and Onions
Browned Italian sausage with sweet peppers and onions softened in the drippings. Pile it into rolls or serve over polenta.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
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Ingredients
- 7.99 kg Italian sausage links Buy italian sausage on Amazon (opens a new tab)
- 175 ml olive oil Buy olive oil on Amazon (opens a new tab)
- 24 red bell peppers, sliced Buy red bell pepper on Amazon (opens a new tab)
- 11 3/4 green bell pepper, sliced Buy green bell pepper on Amazon (opens a new tab)
- 11 3/4 large yellow onion, sliced Buy yellow onion on Amazon (opens a new tab)
- 35 cloves garlic, sliced Buy garlic on Amazon (opens a new tab)
- 29 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 58 ml dried oregano Buy dried oregano on Amazon (opens a new tab)
- 14 ml red pepper flakes Buy red pepper flakes on Amazon (opens a new tab)
- 925 ml chicken broth Buy chicken broth on Amazon (opens a new tab)
- 175 ml red wine vinegar Buy red wine vinegar on Amazon (opens a new tab)
You will need
- Cast iron skillet Shop for Cast iron skillet on Amazon (opens a new tab)
Method
- 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.
- Add the peppers, onion and salt to the drippings. Cook, stirring now and then, 10 minutes, until soft and starting to brown.
- Stir in the garlic, oregano and pepper flakes for 1 minute.
- Nestle the sausages back in, pour in the broth, cover and simmer 8 to 10 minutes, until the sausages reach 70°C inside.
- Uncover, add the vinegar and let the liquid cook down for a minute so it clings to the vegetables.
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