Sausage & Pepper Skillet Recipe

I love sausage and peppers! At any given time I generally have Italian sausage in my fridge or freezer...so I got to thinking one night that I wanted some sausage and peppers, but I wanted it a little fancier than just on a bun with mustard. That was the basis of how I came up with this recipe. This is a fancy panst way of serving those great Italian sausage flavors with a little extra somethin' somethin'.

And for some reason that makes me wanna throw in a "hubba hubba!" Rock it out.

Let's cook, shall we?

Cut up your veggies and sausage!! 

In a skillet, you are going to cook your sausage. I don't use olive oil because the sausage really has enough of it's own fat. Also, I wanted to take a quick second to talk about the seasoning in this dish because there isn't much. The Italian Sausage has a lot of flavor in it so it flavors the dish nicely. That is all. 

Once the sausage is nice and browned, add your veggies to the skillet. 

Let them cook, stirring occasionally until the onions are becoming translucent. 

Add your pint (or small can) of tomatoes, with the juice! 

Season and allow it cook and bubble about 5 minutes, or until you are ready to serve. 

I served mine over polenta, but pasta is a great option too. If you aren't much on carbs, you can also go with a bed of cabbage, or even serve it by itself with veggies on the side! Be creative! 

Billie's Sausage and Pepper Skillet 

{Serve with Polenta}

Time: 30 minutes, start to finish | Serves 4 | Difficulty: Easy 

You will need:

4 Italian sausages, sliced into 1 inch rounds 

1 "heavy" cup of sliced bell peppers (CLICK HERE for my tips on freezin' in season!) 

1 onion, sliced
4 mushrooms, sliced
1 pint tomatoes with juice
salt & pepper
parmesan cheese to garnish (optional)

Method:

Heat a skillet over medium high heat. Add your sliced sausage to the pan and cook for 8-10 minutes or until the sausage is nicely browned.

Add your sliced onions, bell peppers and mushrooms. Cook and stir for 5-7 minuets or until the onions are becoming translucent. Sing a little "Glass Onion" to your onions to coax them along...or if that isn't your favorite Beatles tune, you can also sing, "I'm looking through you....." *singing optional.

Add your tomatoes with the juice. Bring it all to a boil. Season with salt and pepper. Cook until heated through.

Serve over polenta or pasta with a green salad. I like to garnish mine with parmesan cheese, but you can do whatever your little heart desires.