Stovetop Smoked Sausage with Peppers and Onions
Ingredients
- 14–16 oz (400–450 g) smoked sausage (kielbasa, andouille, or similar), sliced 1/2-inch thick on the bias
- 2 medium bell peppers (mixed colors), cored and sliced into 1/2-inch strips
- 1 large yellow or sweet onion, sliced into 1/2-inch strips
- 2 cloves garlic, minced (optional)
- 1–2 tbsp olive oil (as needed)
- 1 tsp Italian seasoning or 1 tsp dried oregano
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 2 tbsp water or low-sodium chicken broth (for deglazing)
- 1 tsp red wine vinegar or lemon juice (to finish)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Equipment
- Large skillet or sauté pan (12-inch) with lid
- Cutting board
- Chef’s knife
- Tongs or spatula
- Measuring spoons
Instructions
- 1
Prep the ingredients: Slice the smoked sausage into 1/2-inch pieces. Slice peppers and onion into 1/2-inch strips; mince the garlic if using.
- 2
Brown the sausage: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced sausage in a single layer and cook 3–4 minutes per side until well browned. Transfer sausage to a plate; leave the rendered fat in the pan.
- 3
Sauté the vegetables: If the pan looks dry, add another 1 tsp oil. Add the onions and peppers with a pinch of salt. Cook, stirring occasionally, until softened and lightly caramelized at the edges, 5–7 minutes.
- 4
Add aromatics: Stir in the garlic (if using) and cook 30 seconds until fragrant. Sprinkle in Italian seasoning, black pepper, and red pepper flakes (if using).
- 5
Deglaze and finish: Return the browned sausage and any juices to the pan. Add 2 tbsp water or broth and scrape up browned bits. Reduce heat to medium, cover, and let cook 3–5 minutes to meld flavors.
- 6
Balance and serve: Uncover and let excess liquid reduce 1–2 minutes. Stir in red wine vinegar or lemon juice. Taste and adjust salt and pepper. Garnish with parsley and serve hot with rice, pasta, polenta, or in toasted hoagie rolls.
Recipe notes
- Most smoked sausages are fully cooked; you’re primarily browning and heating through. If using raw sausage, cook thoroughly to an internal temperature of 160°F (71°C) before proceeding.
- For extra color, avoid overcrowding the pan when browning; work in batches if needed.
- Make it Cajun: swap Italian seasoning for 1–1.5 tsp Cajun seasoning and use andouille sausage.
- Add-ins: sliced mushrooms, cherry tomatoes, or a splash of balsamic can add depth.
- Meal prep tip: This keeps well up to 3–4 days refrigerated. Reheat in a skillet over medium with a splash of water.
- Gluten-free as-is if served without bread; choose GF sausage if necessary.
- Lighter option: Use turkey or chicken smoked sausage and 1 tbsp oil total.