Sausage and Peppers
Browned Italian sausages with sweet peppers and onions cooked down with garlic and a splash of tomato. Serve in rolls or over polenta.
- Servings
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
Equipment
- Large skillet with a lid
Instructions
Heat 1 tbsp oil in the skillet over medium heat. Add the sausages, cover and cook, turning now and then, until browned on all sides, 10 minutes. Move to a board.
Add the rest of the oil, the onion, peppers, salt and oregano. Cook, stirring now and then, until soft and lightly browned, 10 minutes. Add the garlic for 1 minute.
Slice the sausages thickly on an angle and return them to the pan with the tomatoes and a splash of water.
Cover and simmer until the sausages are cooked through, 8–10 minutes. They should read 160°F. Serve in rolls, over polenta or with crusty bread.Cover and simmer until the sausages are cooked through, 8–10 minutes. They should read 71°C. Serve in rolls, over polenta or with crusty bread.
Notes
- Keeps 3 days in the fridge and reheats well.
My notes
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Nutrition estimate
- Calories
- 605
- Protein
- 25 g
- Carbs
- 17 g
- Fat
- 50 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
