The only thing not simple about this sausage, peppers, and onions dish are the number of variations that can be applied. Serve it over rice or noodles, on toasted hoagie rolls or with buttered Italian bread. Each simple accompaniment changes the tone and perception of the dish. For a more pronounced difference, vary the sausage involved. Last night I used mild Italian links, but you can heat things up with the spicy version or explore ethnicities using kielbasa, brats, or good old smoked sausage.
Sausage, Peppers, and Onions Recipe
[There is a printable recipe below this one.]
- 1 lb sausage links (fully thawed if you pull them from the freezer, you can cook them from frozen, but you’ll need to increase the cooking time)
- 1 yellow or white onion (I prefer Vidalia)
- 2 – 6 bell peppers (this depends on their size and your budget)
- optional add-ins:
- 2 – 3 cloves of garlic, minced
- 1 15oz can tomato sauce or diced tomatoes
- several handfuls of any leafy greens like spinach, kale, or collards
Place about 1/2 cup of water in a large skillet and heat over medium heat. Once the water boils, add the sausage links and cover for five minutes. Turn the links, cover, and cook for an additional 5 minutes. Remove the cover and cook for ten more minutes, adding water if necessary to keep the pan from going dry. After they have cooked for at least ten minutes, allow the sausage to brown to your taste. A good friend of mine bakes hers in the oven at 400F for nearly an hour instead of using the stove.
While the links are cooking, slice your onions and bell peppers.
Remove the links from the pan and place them on a paper towel. Do not drain the pan; the drippings left behind carry a lot of flavor.
Add the onions to the pan.
Cook until the onions just begin to soften.
Add your sliced peppers and cook for a few moments. Once the peppers have been in the pan for two or three minutes, add the optional tomatoes or tomato sauce and heat through.
While the peppers are cooking, slice the sausage. Throw them back in the pan and mix them in.
That’s it. You are done. Serve over rice, grits, potatoes, or nothing at all. It’s up to you.
You might like these similar dishes that play on the same concept: