# Sausage and Peppers (One Skillet)

Sausage and peppers is a hearty Italian-American dinner of browned sausage with sweet, soft peppers and onions, all made in one skillet. It is easy, cheap and packed with flavor.

Browning the sausage first and cooking the vegetables in its fat gives the dish its depth. Serve it on a crusty roll, over pasta or with polenta.

- Total time: 40 min (prep 10 min, cook 30 min)
- Serves: 4
- Per serving (estimated): 520 kcal, 24 g protein
- Cuisine: Italian. Category: Main course. Diet: dairy-free, gluten-free, high-protein.

## Ingredients

- 550 g Italian sausage links (about 6)
- 3 bell peppers (mixed colors), cut into 1-inch (2.5 cm) strips
- 1 large onion, cut into thick slices
- 3 cloves garlic, sliced
- 2 tbsp olive oil, divided
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 60 ml water or dry white wine
- 1 tbsp red wine vinegar
- 4 crusty rolls, to serve

## Method

1. Heat 1 tablespoon oil in a 12-inch (30 cm) skillet over medium-high heat. Add the sausages and brown them for 8 minutes, turning every 2 minutes, until deep brown on most sides. They will not be cooked through yet.
2. Transfer the sausages to a plate. Do not wipe the pan; the browned bits will flavor the vegetables.
3. Add the remaining 1 tablespoon oil, then the peppers, onion and salt. Cook 8 to 10 minutes over medium-high heat, stirring every minute or two, until the edges are browned and the vegetables are soft.
4. Add the garlic, oregano and pepper flakes and stir 30 seconds until fragrant.
5. Pour in the water or wine and scrape up the browned bits. Nestle the sausages back among the vegetables.
6. Cover and cook over medium-low heat for 10 to 12 minutes, until a thermometer in the sausage reads 160°F (71°C) and the juices run clear.
7. Uncover, stir in the vinegar, and simmer 1 minute until the liquid is mostly gone. Slice the sausages if you like and serve in rolls or over pasta.

## Why it works

- Browning the sausage first builds a layer of browned bits on the pan, which flavors the vegetables.
- Cooking the peppers and onions over medium-high heat lets their natural sugars caramelize for sweetness.
- A splash of liquid deglazes the pan, lifting the browned bits into a light sauce.
- Finishing the sausage covered on low heat cooks it through without drying it out or splitting the casing.
- A splash of vinegar at the end brightens the rich, sweet flavors.

## The science

- **Sugars in peppers and onions.** Bell peppers and onions contain sugars that brown and sweeten when cooked in a hot pan with enough room. Crowding the pan traps steam and keeps them pale and soggy, which is why a wide skillet and medium-high heat matter.
- **Why deglaze.** The brown film left in the pan after searing is concentrated flavor. Adding liquid dissolves it, and it moves into the sauce instead of burning on the metal. A little vinegar at the end brightens the whole dish.

## Tips

- Do not poke the sausages; whole casings hold in the juices if you brown them gently.
- Cut the peppers and onions to similar thickness so they cook at the same rate.
- Use a mix of sweet and hot Italian sausages if you like some heat.

## Mistakes to avoid

- Crowding the pan with vegetables, which steams them; use a 12-inch (30 cm) skillet or cook in two batches.
- Cooking the sausage over high heat the whole time, which burns the outside before the inside is done; finish it covered at low heat.
- Skipping the thermometer, which can leave the center undercooked; check for 160°F (71°C).

## Variations and swaps

- Add a can of crushed tomatoes with the water for a saucier version over pasta.
- Stir in sliced mushrooms with the onions.
- Top with provolone and broil the sausage sandwiches for 2 minutes.
- Swap Italian pork sausage for chicken or turkey sausage, cooked to 165°F (74°C).
- Swap bell peppers for sliced banana peppers for a tangier version.
- Swap white wine for chicken broth.

## Storage

Refrigerate within 2 hours and eat within 3 to 4 days. Reheat in a skillet with a splash of water until steaming, at least 165°F (74°C). It also freezes well for up to 3 months.

## FAQ

**What kind of sausage is best for sausage and peppers?**

Fresh Italian sausage, sweet or hot, is traditional. Pork sausage is classic, and chicken or turkey sausage also work.

**What temperature should sausage reach?**

Pork sausage should reach 160°F (71°C). Chicken or turkey sausage needs 165°F (74°C).

**How do I keep the peppers from getting mushy?**

Use a wide skillet over medium-high heat and do not cover the vegetables while they brown. Cook them just until soft with browned edges.

**Can I make sausage and peppers in the oven?**

Yes. Toss everything with oil on a sheet pan and roast at 425°F (220°C) for 30 to 35 minutes, turning once, until the sausage reaches 160°F (71°C).

**What do you serve with sausage and peppers?**

Crusty rolls make a classic sandwich. It is also great over pasta, polenta, rice or mashed potatoes.

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Source: https://cookingscientist.com/recipes/sausage-and-peppers (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846