American
Italian Sausage, Peppers & Onions
Browned Italian sausage, sweet onion, and crisp-edged peppers in a light tomato and white wine glaze.
4 servings · 8 minutes prep · 21 minutes cook
Ingredients
Skillet
- 1 lb, mild Italian sausage links
- 1 tbsp
- 1 medium onion, sliced 1/4 inch thick
- 1 pepper, sliced 1/4 inch thick
- 1 pepper, sliced 1/4 inch thick
- 2 cloves, thinly sliced
- 1/2 tsp
- 1/4 tsp, Diamond Crystal
- 1/3 cup, or an equal amount of low-sodium chicken stock
- 1 tbsp
Directions
Brown the Sausage
- Heat a large skillet over medium-high. Add extra virgin olive oil and mild fresh pork sausage. Brown the links on two broad sides, 5–6 minutes total; they will not yet be cooked through.
- Transfer the sausage to a clean cutting board and slice it into 1-inch pieces.
Cook the Vegetables
- Add yellow onion, red bell pepper, green bell pepper, dried oregano, and kosher salt to the skillet. Cook over medium-high, stirring occasionally, until browned at the edges but still slightly crisp, 5–6 minutes.
- Add garlic cloves and tomato paste. Stir until the paste darkens slightly and coats the vegetables, about 45 seconds. Pour in dry white wine, scrape up the browned bits, and simmer for 1 minute.
Finish the Skillet
- Return the sausage and any accumulated juices to the skillet. Cover, reduce the heat to medium, and cook for 3–4 minutes, stirring once, until the center of a thick sausage piece reaches 160°F and the vegetables are tender.
- Uncover and toss over medium heat just until the pan juices lightly glaze the sausage and peppers.
