Description
Sausage and Peppers Skillet is a flavorful and easy-to-make one-pan meal featuring savory andouille sausage sautéed with colorful bell peppers, onions, and aromatic garlic. Perfect for a quick weeknight dinner, this dish combines Italian seasoning and a hint of spice to create a hearty, comforting meal that can be served on its own or alongside crusty bread or rice.
Ingredients
Scale
Sausage
- 12 to 14 ounces andouille sausage, cut into thin rounds (between 1/8-inch and 1/4-inch thickness)
- 2 tablespoons olive oil, divided
Vegetables & Seasonings
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small yellow onion, cut into thin strips
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced or pressed
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
Garnishes
- 1 green onion, sliced
- Fresh chopped parsley or basil, for garnish
Instructions
- Heat olive oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat to prepare for cooking the sausage.
- Cook the sausage: Add the sliced andouille sausage rounds to the heated oil and cook them until browned on all sides, about 5 to 6 minutes. This step renders fat and adds flavor.
- Remove and set aside sausage: Once browned, remove the sausages from the skillet and set aside to keep warm.
- Sauté vegetables: Increase the skillet heat to medium-high and add the remaining 1 tablespoon of olive oil. Add the thinly sliced red and yellow bell peppers and yellow onion to the skillet. Season with 1 teaspoon Italian seasoning and cook for 4 to 5 minutes or until the vegetables are crisp-tender.
- Add garlic and season: Stir in the minced garlic and season with salt and freshly ground black pepper to taste. Cook everything together for 1 additional minute until fragrant.
- Return sausage to skillet: Add the browned sausage back into the skillet. Cook for 1 minute more, just until the sausage is heated through.
- Adjust seasoning and garnish: Taste and adjust salt and pepper as needed. Sprinkle red pepper flakes if using, and garnish with sliced green onions and fresh chopped parsley or basil.
- Serve: Serve the sausage and peppers hot, either on its own or paired with your favorite sides.
Notes
- You can substitute andouille sausage with other smoked sausages like kielbasa or chorizo if desired.
- For a milder dish, omit the red pepper flakes or use less.
- This recipe can be easily doubled for larger gatherings.
- Serve with crusty bread, over rice, or with pasta for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
