Italian Sausage with Peppers and Onions is a simple one-pan recipe that will get dinner on the table in 30 minutes. Cook up your favorite sausage links with fantastic, fresh veggies and serve on crusty bread for a perfect meal.
Crisp sweet bell peppers and onions are the perfect addition to juicy Italian sausage. You can make amazing sausage sandwiches or serve with mashed potatoes and green salad. My secret is to add a touch of red wine vinegar for extra zing.
Try my Ultimate Italian Dressing for a perfect side salad.
Make this recipe tonight!
Add extra flavor to your favorite brand of Italian sausage.
Cook everything in one pan and have fewer dishes.
Have dinner on the table in 30 minutes.
- Italian Sausage- Choose your favorite brand from the grocery store or Italian deli. I usually go with medium instead of spicy because I feed this to my young children. Spicy is great if your gang is up for it.
- Red Wine Vinegar: This is my super special ingredient. A little vinegar adds nice zing and balances the earthiness from the sausage and sweetness from the onions and peppers.
- Take the large yellow onion, remove the skin and slice into thin slices. Wash the bell peppers. Remove the stems, seeds, and ribs. Then cut into thin strips.
- Place Italian sausage links into a large skillet with one cup of water and bring to a low simmer.
- Place the lid on the skillet and let cook for eight minutes.
- Once the sausages have steamed for eight minute. Drain the water and return to the stove on medium heat. Let the sausage brown for 2-3 minutes on each side.
- Remove the sausage links from the pan and set aside
- Add olive oil, pepper and onion slices to the pan and saute until the onions are translucent
- Season with salt and pepper. Add red wine vinegar to the skillet and use a spatula to loosen browned bits stuck to the skillet.
- Slice the sausage into one inch pieces and return to the skillet.
- The sausage may be a little underdone when you slice them. Return them to the heat and make sure they are fully cooked before serving.
- Serve on bread as a sandwich or with side dishes like mashed potatoes and green salad.
This dish can be served on a hoagie roll or some good french bread slices for an uncomplicated dinner. You can also serve it over mashed potatoes with a fresh green salad. A simple garden salad with the Ultimate Italian Vinaigrette is best.
Be sure to cut long thin strips for this dish. Cut peppers in half lengthwise and carefully remove ribs and seeds. Then cut long thin strips from the half
The only way to know if the sausage is completely cooked is to use a thermometer. Ground meat like Italian sausage needs to reach 165°. You will notice that the inside of the sausage will brown, and that is a solid indicator of doneness.
Don’t try to rush this dish by turning up the heat. Brown the sausages on a medium heat. This will let the casing get crisp without getting scorched.
When you add the vinegar to the pan, use a wooden spoon or spatula to scrape up the burned bits on the bottom of the pan. These bits add delicious flavor you don’t want to miss.
Try these other great recipe from Delicious by Design!
- Classic Meat Lasagna
- Authentic Italian Meatballs in Red Pasta Sauce
- Mediterranean Chicken Skewers
- Traditional Greek Salad
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Italian Sausage with Peppers and Onion
- 1 Pound Italian Sausage
- 1 Cup Water
- 1 Yellow Onion
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Tablespoon Olive Oil
- 1 Tablespoon Red Wine Vinegar
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- Take the large yellow onion, remove the skin and slice into ¼ inch thick slices. Wash the bell peppers. Remove the tops and seeds and cut into long strips approximately ¼ inch thick. Place peppers and onions aside.
- Heat a 10-12 inch skillet on medium-high heat.
- Lay the sausage in the pan with plenty of space in between.
- Add about a cup of water. You are looking for the water to come up about one quarter of the way up the sausage.
- Bring the water to a simmer, and cover the pan with a lid. Simmer for 8 minutes with the lid on .
- Remove the lid and drain off the excess water.
- Return the pan to the stove and leave the heat on medium. Brown the sausage for 3 minutes. Turn the sausage and brown the other side. You will notice the fats that rendered out of the sausage are browning on the pan as well. Don’t panic! That is going to be great flavor for the onions and peppers.
- Once the sausage is brown on both sides remove from the pan and set aside.
- Add 1 Tablespoon of olive to the pan and keep on medium/low heat.
- Add sliced onions and peppers to the pan. Stir to make sure that the onions and peppers are coated with olive oil.
- Add the salt and pepper to the peppers and onions and let them cook. Every few minutes move them around the pan to make sure they aren't burning and that you are getting all of the vegetables close to the heat.
- The onions should cook until they are translucent and soft, and the peppers should be soft but not so cooked that they lose their color. Luckily peppers tend to take longer to cook than onions so you can throw everything in together and they should be ready at the same time.
- When the onions look just about done add the red wine vinegar.
- Take your cooked sausage links and cut into 2 inch pieces. The sausage may be a touch under done in the center at this point and it is fine. Return the sausage to the pan and toss together with the peppers and onions. Continue cooking until all of the sausage pieces are cooked through.
- Sausage is cooked when the internal temperature reaches 165°.
- Serve Italian Sausage and Peppers with Pasta, Mashed Potatoes, or on with a great loaf of bread.
Try these great Pork Recipes for full flavor for every occasion!