Sausage, peppers, and onions is a classic dish I’ve made many times.
However, I used to simply throw all the ingredients in one pan, and heat until everything was just cooked; the peppers and onions were typically still semi-crunchy.
This time, I adapted a recipe from How to Cook Everything, wherein the onions are completely caramelized and the peppers separate easily with a fork.
It was a great change-up, and will likely be my go-to sausage, peppers, and onions recipe going forward.
- 1/2 medium white onion, sliced
- 3 tbsp extra virgin olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- salt and black pepper
- 1 large turkey Kielbasa sausage, chopped into 1/2 inch pieces*
*Hot Italian sausage also works great.
Heat up a medium skillet over medium-high heat. Place the onion slices in the skillet; cover. Let them sit for 5 minutes untouched.
Remove cover, add oil, and cook for another minute or two. Add the pepper slices, salt, and black pepper, and cook while stirring frequently for about 10 minutes.
Remove the peppers and onions, keeping them covered and warm. In the same skillet, add the sausage and cook over medium heat for about another 10 minutes, turning frequently. Also, poke some holes in the sausage pieces to allow excess fat to escape.
Continue cooking sausage until brown all over. Drain sausage on a paper towel if needed and serve with peppers and onions.
Makes 1 to 2 servings.