Seared Sausage and Peppers with Tomatoes
Italian sausage links seared at high heat, then simmered with diced red onion, red and green peppers, garlic, canned tomatoes, oregano, and chili flakes. Finished with fresh lemon juice and parsley. A one-skillet braise that builds depth through initial browning and low-temperature stewing.
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 pound Italian sausage, about 10 links
- 1 red onion, diced into 1-inch squares
- 2 red pepper, seeded and large diced
- 1 green pepper, seeded and large diced
- 2 clove garlic, smashed and finely chopped
- 1 28 ounce can tomatoes
- 1 teaspoon oregano
- 1 teaspoon chili flakes(optional)
- ¼ cup white wine
- 1 lemon, juiced
- ¼ cup fresh Italian parsley
- salt, pinch(optional)
- black pepper, fresh cracked
Instructions
- 1
Heat skillet to 400°F, add oil and sausage links, sear on all sides until browned, then remove and set aside.
- 2
Add diced onion, peppers, and garlic to skillet and sauté.
- 3
Cut sausage into 1-inch coins and return to skillet.
- 4
Add canned tomatoes, oregano, chili flakes, and white wine.
- 5
Reduce heat to 275°F, cover with lid, and simmer until sausage is fully cooked.
- 6
Finish with lemon juice, fresh parsley, salt, and black pepper.
Tips
Sear sausage at high temperature to develop a flavorful crust before braising.
Cutting sausage into coins after searing ensures even cooking and distribution throughout the sauce.
Good to Know
Refrigerate in airtight container for up to 3 days. Freeze for up to 3 months.
Sear sausage and prepare vegetables up to 8 hours ahead. Braise just before serving.
Serve over polenta, pasta, or crusty bread to capture the tomato-wine sauce.
Common Mistakes
Do not skip the high-heat sear to avoid losing color and depth in the final dish.
Do not cook past the fully cooked stage to avoid dry, tough sausage.