Description
A vibrant and flavorful Sausage and Peppers Skillet recipe featuring perfectly browned andouille sausage, crisp-tender bell peppers, and caramelized onions, all cooked together for a quick and satisfying one-pan meal that bursts with Italian seasoning and fresh herbs.
Ingredients
Scale
Sausage
- 12 to 14 ounces andouille sausage, cut into thin rounds (between ⅛-inch and ¼-inch thickness)
Vegetables
- 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
Seasonings and Garnish
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 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 to prepare for cooking the 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 a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.
- Andouille sausage can be substituted with smoked sausage or chorizo for flavor variation.
- If you prefer softer vegetables, cook the peppers and onions a few minutes longer until tender.
- Garlic can burn quickly; stir constantly once added to prevent bitterness.
- This dish pairs well with crusty bread, pasta, or rice for a complete meal.
