Sausage and Peppers
Let’s get Italian for a moment. They just know how to do food. I’ve never met an Italian dish I didn’t like. Sausage and peppers is no different. I love how versatile they are as well. Throw them on a bun for a sandwich, over pasta, or over cauliflower rice. While in Apple Hill last weekend, we walked past a food stand and before even getting up to see what the heck the delicious smell was, it was apparent that sausage and peppers was in the error.
Naturally, that meant I needed sausage and peppers stat. So, I ordered groceries on our drive home and just like that, sausage and peppers for dinner it was. Was not mad about that in the least. I was actually necessary, I think. We had it over cauliflower rice, but if I hadn’t eaten so poorly while we were at Apple Hill, I may have gone with the sandwich. But life is about balance, so cauliflower it was, and it was delicious.
Next time I think I’m going to make two separate batches though since little man loved it also and he can have the non-spicy version. Jon and I NEED the spice. Hot sausages and lots of red pepper flakes. Uh the sacrifices parents make for their children.
Sausage and Peppers
Ingredients
- 4 Italian sausages (hot, sweet, combo, whatever you like)
- 2 tablespoons avocado oil
- 1 large yellow onion, sliced into ½” half-moon slices
- 1 green bell pepper, seeds and membranes removed, ½” slices
- 1 red bell pepper, seeds and membranes removed, ½” slices
- 1 yellow or orange bell pepper, seeds and membranes removed, ½” slices
- 1 teaspoon pink Himalayan salt
- ½ teaspoon black pepper
- 4-6 cloves of garlic, thinly sliced
- 2 tablespoons Italian seasoning (use 1 tablespoon for 15 oz can of tomatoes)
- ½ – 1 teaspoon red pepper flakes
- ½ cup lager beer or dry white wine (use ¼ cup for 15 oz can of tomatoes)
- 28 oz can of crushed tomatoes (if serving over pasta or rice) OR 15 oz can if using for sandwiches
Instructions
- Heat a dutch oven or large deep pan over medium heat. Add sausages and cook just until they are golden brown on each side. Remove sausages from pan and set aside.
- Heat oil over medium-high heat until hot but not smoking. Add the onions and peppers and season with salt and pepper. Cook about 5 minutes or until onions start to soften and get a bit of a sear on them.
- Add the garlic, Italian seasoning, and red pepper flakes and cook just until garlic is fragrant, about 1 minutes.
- Add the beer or wine and deglaze the pan scraping the bottom. Let alcohol reduce by about half before adding the crushed tomatoes. Stir before adding the sausages back in by nestling in the sauce. Bring to a simmer, reduce heat to low, cover and simmer for 15-20 minutes or until the sausages are cooked through. Stir once more and taste to see if additional seasoning is needed.
- Serve over pasta, cauliflower rice, or on a hoagie roll.
