Meat + Poultry Sausage Sautéed Italian Sausage with Onions and Peppers 5.0 (2) 2 Reviews Searing sweet Italian sausage in a dry skillet renders the fat, resulting in a deliciously crispy sausage. Tender bell peppers add a welcome vegetal sweetness to this one-pan dinner while they cook down in a blend of savory chicken broth and tangy vinegar perfect for sopping up with crusty bread. Sausage, peppers, and onions is a great dinner to pair with a red wine, says sommelier Theo Lieberman of Pasquale Jones in New York City, who provided the inspiration for this recipe. To go with the sausage, peppers, and onions, he says, "I've been digging Forlorn Hope's Queen of the Sierra red—I like it chilled. It's easy to drink and lends itself to all kinds of food." By Anna Theoktisto Anna Theoktisto Instagram Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.Expertise: Culinary Arts, Baking and Pastry, Animal RescueExperience: Anna Theoktisto earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, New York. She is the former food editor for Taste of the South and Southern Cast Iron magazines. Anna's recipes have been showcased on the covers of magazines such as Food & Wine, Real Simple, and Southern Living. She is a member of Les Dames d'Escoffier Birmingham chapter. Food & Wine's Editorial Guidelines Published on March 9, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Active Time: 40 mins Total Time: 55 mins Servings: 4 Ingredients 4 (6- to 7-ounce) sweet Italian pork sausages 3 medium bell peppers (mix of yellow, red, and green), sliced (about 5 loosely packed cups) 1 large red onion, halved lengthwise and thinly sliced crosswise (about 3 cups) 2 tablespoons tomato paste 3 large garlic cloves, thinly sliced (about 11/2 tablespoons) ½ teaspoon kosher salt ¼ teaspoon crushed red pepper 1 cup lower-sodium chicken broth 1 tablespoon red wine vinegar Directions Preheat oven to 400°F. Prick Italian sausages all over using a knife. Place sausages in a cold large ovenproof skillet. Cook over medium-high, flipping occasionally, until browned on all sides, about 14 minutes. Transfer to a plate. Do not wipe skillet clean. Add bell peppers and onion to skillet; cook over medium-high, stirring often, until softened, about 6 minutes. Add tomato paste, garlic, salt, and crushed red pepper; cook, stirring often, until vegetables are well coated in tomato paste and garlic is tender and aromatic, about 2 minutes. Stir in broth and vinegar. Bring to a boil over medium-high. Boil, stirring often, until liquid has almost completely reduced, about 6 minutes. Return sausages to skillet. Transfer skillet to preheated oven, and roast until vegetables are tender and a thermometer inserted in thickest portion of sausages registers 160°F, about 15 minutes. Remove from oven; let stand until cool enough to handle, 3 to 5 minutes. Serve with crusty bread. Suggested Pairing Forlorn Hope Queen of the Sierra red Rate it Print