Heather says:
The only thing not simple about this sausage, peppers, and onions dish are the number of variations that can be applied. Serve it over rice or noodles, on toasted hoagie rolls or with buttered Italian bread. Each simple accompaniment changes the tone and perception of the dish. Â For a more pronounced difference, vary the sausage involved. Last night I used mild Italian links, but you can heat things up with the spicy version or explore ethnicities using kielbasa, brats, or good old smoked sausage.
Ready?
Sausage, Peppers, and Onions Recipe
[There is a printable recipe below this one.]
Ingredients:
- 1 lb sausage links (fully thawed if you pull them from the freezer, you can cook them from frozen, but you’ll need to increase the cooking time)
- 1 yellow or white onion (I prefer Vidalia)
- 2 – 6 bell peppers (this depends on their size and your budget)
- water
- optional add-ins:
- 2 – 3 cloves of garlic, minced
- 1 15oz can tomato sauce or diced tomatoes
- several handfuls of any leafy greens like spinach, kale, or collards
Place about 1/2 cup of water in a large skillet and heat over medium heat. Â Once the water boils, add the sausage links and cover for five minutes. Turn the links, cover, and cook for an additional 5 minutes. Remove the cover and cook for ten more minutes, adding water if necessary to keep the pan from going dry. After they have cooked for at least ten minutes, allow the sausage to brown to your taste. A good friend of mine bakes hers in the oven at 400F for nearly an hour instead of using the stove.
While the links are cooking, slice your onions and bell peppers.
Remove the links from the pan and place them on a paper towel. Do not drain the pan; the drippings left behind carry a lot of flavor.
Add the onions to the pan.
Cook until the onions just begin to soften.
Add your sliced peppers and cook for a few moments. Â Once the peppers have been in the pan for two or three minutes, add the optional tomatoes or tomato sauce and heat through.
While the peppers are cooking, slice the sausage. Â Throw them back in the pan and mix them in.
That’s it. You are done. Serve over rice, grits, potatoes, or nothing at all. It’s up to you.
Enjoy.
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This looks so delicious! Great photo.
I love virtually anything with onions, but to combine them with peppers AND sausage — oh my, how delicious:)
It is odd though, that I’ve never thought to turn this heavenly creation into sandwiches. My husband would love it on a great big grilled hoagie roll with some cheese. Talk about a Manwich.
Take Care,
Trixie
I am a big fan of the real deal, but now more than ever there are also several “fake meat” vegetarian sausages that are healthier and delicious, and also come in various levels of spicy and seasonings. Just another option!
Heather: I know that the price of peppers has always been high, so I use the frozen peppers and onion mix. It tastes great and is more economical than fresh. Plus, no watery eyes from slicing onions!! And less work…let’s give a cheer for less work. Yay. My kids love this and we have not had it in a while. Time to go buy some sweet Italian sausage. Thanks Heather.
i have to re-type this at it disappeared! Anyway, I don’t know why no spices are mentioned! I was looking for the traditional Puerto Rican recipe of sausage/onions/sausages. I believe it adds tomato sauce. I also threw in Adobo, Sason, and little bit of red wine, as I happened to have an open bottle. I didn’t use water to cook the sausages, I used canola oil to fry them, and also fried the onions & green peppers separately in canola oil, but mainly steamed them, not really fried them. Hubby is very fussy, so hope he likes them! He obviously makes them better than me, so I am sure I will hear that..
What’s funny is I Googled, “Sausage, peppers and onions” since I’m cooking that right now and wanted to know what the heck I’m supposed to serve this with and your post came up. 😀
Thought you’d like that.