| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds sausages (spicy Italian, mild Italian, plant-based, etc.)
- 2 orange bell peppers, seeded and sliced
- 2 red bell peppers, seeded and sliced
- 2 yellow bell peppers, seeded and sliced
- 2 white onions, halved and sliced
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, sliced
- 1 tablespoon apple cider vinegar
- 2 tablespoons chopped fresh basil
Instructions
- Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
- Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they’re very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they’re getting too browned too quickly, add a splash of water to deglaze.
- Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
- Garnish with the basil and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 449 |
| Total Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 79 mg |
| Sodium | 846 mg |
| Serving Size | 1 of 6 servings |
| Calories | 449 |
| Total Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 79 mg |
| Sodium | 846 mg |
Reviews
Great as an every day dish!!!!
Being of Italian descent I’ve been making and eating sausages with peppers and onions my whole life. But this was the first time I’ve ever seen it with some apple cider vinegar added, so I just tried it. You can’t really tell that there’s vinegar in it yet the result has a richer flavor. I’m a convert!
This is an easy and satisfying recipe. I served mine on a toasted bun and it was a hit.
Oh im making it now can’t wait.low and slow.thank you valerie.
Loved it. Used spicy Italian sausage, didn’t need oil to brown.
We are huge fans of plant based protein. The Beyond Meat Italian Sausage worked perfectly in this recipe. Fantastic flavor and textures. Thanks Valerie for preparing this recipe on your cooking show! Yum!
I can’t believe this is even a recipe anyone would have to show. I don’t know anyone that doesn’t know how to make (or cook) sausage, onion and pepper sandwiches or anyone that hadn’t already done it. It is just shocking to me.
Would love to try this. Is it really 40 minutes to cook the onions and peppers?
Easy and delicious! This was so good and easy to make for a week night meal. It will be a go to recipe for years to come.
I made this last night and tried to half it for two. My grocery store had peppers on sale as well as a small package of sweet and hot sausage. Tonight, we are having the leftovers with eggs for supper. We really enjoyed this simple dinner. The only change I would make is not to add oil when frying the sausage because it has more fat then the veggie one. I would slice it after and return it to the frying pan to finish cooking. This way you only have to reheat at the end. No salt until you give it a taste. Will make again.