Sausage and Peppers

1. 1
   prep

   Prep the vegetables.

   1.Slice 3 bell peppers into ½-inch strips.

   2.Slice 1 large onion into ½-inch half-moons.

   3.Thinly slice 4 cloves of garlic.

   4.Dice 3 medium tomatoes into ½-inch pieces.
2. 2
   fry · ~10 min

   Brown the sausages.

   1.Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   2.Add 4 Italian sausages and cook, turning, until browned on all sides (8-10 min).

   3.Transfer sausages to a plate. Do not wipe the skillet.

   TIPDon't pierce the sausages — you want the juices sealed inside.
3. 3
   saute · ~10 min

   Sauté the peppers and onions.

   1.Add remaining 1 tbsp olive oil to the same skillet.

   2.Add sliced peppers and onions. Cook until softened and edges caramelize (8-10 min).

   3.Add sliced garlic and cook until fragrant (1 min).

   TIPLet the vegetables sit undisturbed for the first 3 minutes to get a good sear.
4. 4
   simmer · ~15 min

   Simmer with tomatoes and return the sausages.

   1.Add diced tomatoes, oregano, basil, red pepper flakes, salt, and black pepper.

   2.Pour in ¼ cup water and stir to combine.

   3.Nestle browned sausages into the pepper mixture.

   4.Reduce heat to low, cover, and simmer until sausages are cooked through (12-15 min).

   TIPInternal temperature of sausages should reach 160°F (71°C) for pork or 165°F (74°C) for poultry.
5. 5
   garnish

   Finish and serve.

   Remove from heat. Sprinkle with fresh parsley and drizzle with balsamic vinegar if using. Serve sausages with the peppers and onions spooned over the top.

   TIPServe on crusty Italian bread, in a hoagie roll, or over creamy polenta.

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