Description
A vibrant and flavorful Sausage and Peppers Skillet recipe featuring savory andouille sausage sautéed with sweet bell peppers and onions, seasoned with Italian herbs and garlic for a quick and satisfying meal.
Ingredients
Scale
Sausage
- 12 to 14 ounces andouille sausage, cut into thin rounds (between 1/8-inch and 1/4-inch thickness)
Vegetables & Seasonings
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced or pressed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Oils & Garnishes
- 2 tablespoons olive oil, divided
- 1 green onion, sliced (for garnish)
- Fresh chopped parsley or basil (for garnish)
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering but not smoking.
- Cook the sausage: Add the sliced andouille sausage to the skillet and cook, turning occasionally, until browned on all sides, about 5 to 6 minutes. This develops flavor and a slight crispness. Remove the sausage from the skillet and set aside.
- Prepare the vegetables: Increase the heat to medium-high and add the remaining 1 tablespoon of olive oil to the skillet. Add the thinly sliced red and yellow bell peppers along with the sliced yellow onion. Season with the Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes until the vegetables are crisp-tender but still vibrant.
- Add garlic: Stir in the minced garlic and continue cooking for another minute, allowing the garlic to release its aroma without burning.
- Combine sausage and finish cooking: Return the cooked sausage to the skillet and stir everything together. Cook for an additional 1 minute to heat through and meld the flavors.
- Adjust seasonings and garnish: Taste and adjust salt and pepper as needed. Sprinkle red pepper flakes if using, garnish with sliced green onions and freshly chopped parsley or basil.
- Serve: Serve the sausage and peppers hot straight from the skillet, perfect as a main dish or served alongside crusty bread or rice.
Notes
- You can substitute andouille sausage with other smoked sausages like kielbasa or chorizo for variation.
- Adjust the red pepper flakes according to your heat preference.
- For a gluten-free dish, confirm the sausage is gluten-free as some brands contain fillers.
- Serve with crusty bread, over rice, or inside a hoagie roll for a delicious sandwich.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
