Entrée: United States – Smoked Sausage with Peppers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 19 min

Total 34 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (675 g) smoked sausage (kielbasa or andouille), sliced into 1 / 2-inch (1.27 cm) coins
3 bell peppers (mixed colors), cored and sliced into 1 / 2-inch (1.27 cm) strips
1 large yellow onion, halved and thinly sliced
3 cloves garlic, minced
2 tbsp (30 ml) olive oil, divided
1 tbsp (15 ml) tomato paste (optional but recommended)
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) Italian seasoning (or 1 / 2 tsp (2.5 ml) dried oregano + 1 / 2 tsp (2.5 ml) dried basil)
1 / 2 tsp (2.5 ml) red pepper flakes (optional)
1 / 2 to 3 / 4 tsp (2.5 to 3.75 ml) kosher salt, to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
1 / 4 cup (60 ml) low-sodium chicken broth (or water)
1 tbsp (15 ml) red wine vinegar or balsamic vinegar
1 tbsp (15 ml) fresh parsley, chopped
Lemon wedges, for serving (optional)
To serve: toasted hoagie rolls, cooked rice, or creamy polenta (optional)

Show original ingredient measurements

1 1 / 2 lb (675 g) smoked sausage (kielbasa or andouille), sliced into 1 / 2-inch coins
3 bell peppers (mixed colors), cored and sliced into 1 / 2-inch strips
1 large yellow onion, halved and thinly sliced
3 cloves garlic, minced
2 tbsp (30 ml) olive oil, divided
1 tbsp (15 ml) tomato paste (optional but recommended)
1 tsp smoked paprika
1 tsp Italian seasoning (or 1 / 2 tsp dried oregano + 1 / 2 tsp dried basil)
1 / 2 tsp red pepper flakes (optional)
1 / 2 to 3 / 4 tsp kosher salt, to taste
1 / 2 tsp freshly ground black pepper
1 / 4 cup (60 ml) low-sodium chicken broth (or water)
1 tbsp (15 ml) red wine vinegar or balsamic vinegar
1 tbsp fresh parsley, chopped
Lemon wedges, for serving (optional)
To serve: toasted hoagie rolls, cooked rice, or creamy polenta (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prep all ingredients: slice the sausage, peppers, and onion; mince the garlic. Have the tomato paste, spices, broth, and vinegar measured and ready.
Heat a large skillet over medium-high heat. Add 1 tablespoon (15 ml) olive oil and the sliced sausage. Cook, stirring occasionally, until well browned on both sides, 5 to 7 minutes. Transfer the sausage to a plate, leaving any rendered fat in the pan.
Reduce heat to medium. Add the remaining 1 tablespoon (15 ml) olive oil along with the sliced onions and peppers and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred in spots, 6 to 8 minutes.
Add the minced garlic, smoked paprika, Italian seasoning, and red pepper flakes (if using). Cook, stirring, until fragrant, about 30 seconds.
Push the vegetables to the sides and add the tomato paste to the center of the pan. Cook the paste, stirring, for 30 to 60 seconds to caramelize slightly, then toss to coat the vegetables.
Pour in the chicken broth and vinegar, scraping up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes to reduce slightly.
Return the browned sausage and any accumulated juices to the pan. Toss to combine and simmer until the sausage is heated through and the liquid forms a glossy glaze, 3 to 4 minutes. Season to taste with salt and black pepper, adding a splash more broth if the pan looks dry.
Remove from heat and sprinkle with chopped parsley. Squeeze a little lemon over the top if you like brightness.
Serve hot piled into toasted hoagie rolls, or spoon over cooked rice or creamy polenta.

Prep all ingredients: slice the sausage, peppers, and onion; mince the garlic. Have the tomato paste, spices, broth, and vinegar measured and ready.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the sliced sausage. Cook, stirring occasionally, until well browned on both sides, 5 to 7 minutes. Transfer the sausage to a plate, leaving any rendered fat in the pan.
Reduce heat to medium. Add the remaining 1 tablespoon olive oil along with the sliced onions and peppers and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred in spots, 6 to 8 minutes.
Add the minced garlic, smoked paprika, Italian seasoning, and red pepper flakes (if using). Cook, stirring, until fragrant, about 30 seconds.
Push the vegetables to the sides and add the tomato paste to the center of the pan. Cook the paste, stirring, for 30 to 60 seconds to caramelize slightly, then toss to coat the vegetables.
Pour in the chicken broth and vinegar, scraping up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes to reduce slightly.
Return the browned sausage and any accumulated juices to the pan. Toss to combine and simmer until the sausage is heated through and the liquid forms a glossy glaze, 3 to 4 minutes. Season to taste with salt and black pepper, adding a splash more broth if the pan looks dry.
Remove from heat and sprinkle with chopped parsley. Squeeze a little lemon over the top if you like brightness.
Serve hot piled into toasted hoagie rolls, or spoon over cooked rice or creamy polenta.