Easy Sausage and Peppers

This quick sausage and peppers recipe is packed with bold flavor and vibrant colors, all in a one-pan meal that's ready in just 20 minutes.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 351kcal

4 Andouille sausage links fully cooked, sliced into ½-inch slices
2 tablespoons olive oil
1 yellow onion medium, sliced into ½-inch slices, 6 ounces
1 red bell pepper medium, sliced into ½-inch slices, 6 ounces
1 green bell pepper medium, sliced into ½-inch slices, 6 ounces
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
1 tablespoon minced garlic
¼ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon smoked paprika

Heat a 12-inch heavy-bottomed skillet or saucepan over medium heat. Add the sausage slices and sauté, stirring occasionally, until browned, for about 5 minutes. Transfer to a plate with a slotted spoon and set aside.
4 Andouille sausage links
Add the olive oil to the same skillet, then add the onion and bell pepper slices. Sprinkle them with salt.
2 tablespoons olive oil, 1 yellow onion, 1 red bell pepper, 1 green bell pepper, ½ teaspoon Diamond Crystal kosher salt
Cook, stirring often, until tender and golden, about 5 minutes. If the pan gets too dry, add a splash of water.
Add the garlic, black pepper, dried oregano, and smoked paprika and cook, stirring, for 30 seconds.
1 tablespoon minced garlic, ¼ teaspoon black pepper, 1 teaspoon dried oregano, ½ teaspoon smoked paprika
Add 2 tablespoons of water and deglaze the pan (loosen and dissolve the tasty browned bits stuck to the bottom). If you want a saucy dish, now is a good time to add tomato sauce - see the notes section below.
Add the sausage slices back to the skillet. Cook, stirring, until heated through, for 1 more minute. Serve immediately.

Seasonings, especially salt, are just guidelines. Adjust to taste.
My version differs from the traditional Italian recipe. This is intentional. I enjoy quick stir-fried recipes with an intensely savory flavor profile.
This recipe is as spicy as the sausage links used. I don't add anything that would make it overly spicy, such as cayenne pepper or red pepper flakes. The links I use ARE spicy.
Want it saucy? Add a 15-ounce can of plain tomato sauce after adding the garlic and spices and before adding the sausage back. Let it cook for 5-10 minutes over medium heat to allow the flavors to meld.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave or uncovered in a 350°F oven until heated through. You can also freeze the cooled leftovers for up to three months.