Description
This Sausage and Peppers Skillet recipe is a flavorful and colorful one-pan meal featuring spicy andouille sausage cooked to a perfect crisp alongside sautéed bell peppers, onions, and garlic. It’s quick to make, packed with savory and slightly spicy notes, and garnished with fresh herbs and green onions for an extra burst of freshness. Ideal for a hearty weeknight dinner served on its own or with rice or crusty bread.
Ingredients
Scale
Sausage
- 12 to 14 ounces andouille sausage, cut into thin rounds (between ⅛-inch and ¼-inch thickness)
Vegetables and Seasonings
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced or pressed
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Oils and Garnishes
- 2 tablespoons olive oil, divided
- 1 green onion, sliced (for garnish)
- Fresh chopped parsley or basil (for garnish)
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering but not smoking, preparing the pan for cooking sausage.
- Cook the sausage: Add the sliced andouille sausage to the skillet and cook, turning occasionally, until browned on all sides, about 5 to 6 minutes. This develops flavor and a slight crispness. Remove the sausage from the skillet and set aside.
- Prepare the vegetables: Increase the heat to medium-high and add the remaining 1 tablespoon of olive oil to the skillet. Add the thinly sliced red and yellow bell peppers along with the sliced yellow onion. Season with the Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes until the vegetables are crisp-tender but still vibrant.
- Add garlic: Stir in the minced garlic and continue cooking for another minute, allowing the garlic to release its aroma without burning.
- Combine sausage and finish cooking: Return the cooked sausage to the skillet and stir everything together. Cook for an additional 1 minute to heat through and meld the flavors.
- Adjust seasonings and garnish: Taste and adjust salt and pepper as needed. Sprinkle red pepper flakes if using, garnish with sliced green onions and freshly chopped parsley or basil.
- Serve: Serve the sausage and peppers hot straight from the skillet, perfect as a main dish or served alongside crusty bread or rice.
Notes
- For less spicy version, use mild sausage or omit red pepper flakes.
- Try adding other bell pepper colors for more color variation like green or orange.
- Serve with crusty bread, rice, or pasta for a more filling meal.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Ensure not to burn the garlic when adding to maintain its sweet aroma and flavor.
