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
- 33 pounds Italian sausage links Buy italian sausage on Amazon (opens a new tab)
- 1 3/8 cups olive oil Buy olive oil on Amazon (opens a new tab)
- 44 red bell peppers, sliced Buy red bell pepper on Amazon (opens a new tab)
- 22 green bell pepper, sliced Buy green bell pepper on Amazon (opens a new tab)
- 22 large yellow onion, sliced Buy yellow onion on Amazon (opens a new tab)
- 66 cloves garlic, sliced Buy garlic on Amazon (opens a new tab)
- 3 2/3 tablespoons kosher salt Buy kosher salt on Amazon (opens a new tab)
- 7 1/3 tablespoons dried oregano Buy dried oregano on Amazon (opens a new tab)
- 1 7/8 tablespoons red pepper flakes Buy red pepper flakes on Amazon (opens a new tab)
- 7 1/3 cups chicken broth Buy chicken broth on Amazon (opens a new tab)
- 1 3/8 cups 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 160°F inside.
- Uncover, add the vinegar and let the liquid cook down for a minute so it clings to the vegetables.
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