Ingredients
Ingredients
- 5 mild Italian pork sausage links about 500 g raw total; check package size
- 1 tablespoon olive oil 13.5 g
- 500 g red and yellow bell peppers about 3 large, seeded and sliced
- 250 g onions about 2 medium, sliced
- 4 cloves garlic minced, about 12 g
- 1/2 cup unsalted chicken broth 120 ml
- 1 teaspoon dried oregano about 1 g
- 1/2 teaspoon black pepper about 1 g
Equipment
- 1 Large lidded skillet
- 1 Tongs
- 1 Instant-read thermometer
Instructions
Prepare and cook
- Heat the oil in a large skillet over medium heat. Add whole sausage links and brown on several sides for 8–10 minutes, turning with tongs. Transfer to a plate; they are not necessarily cooked through yet.
- Add peppers and onions to the same skillet. Cook 7–8 minutes, stirring, until softened and lightly colored. Lower the heat if the browned bits begin to darken too much.
- Add garlic, oregano and black pepper; stir 30 seconds. Pour in the broth and scrape up the brown, not burnt, bits from the pan.
- Return the sausage and its juices. Cover and simmer gently for 8–12 minutes, turning once, until the center of every pork sausage link reaches 160°F (71°C). Add a splash of water if the pan becomes dry.
- Move the cooked sausage to a clean board and slice into thick pieces. Return to the peppers and toss gently. Simmer uncovered briefly if excess liquid remains. Taste before adding any salt. Divide into five portions.
Nutrition
Serving: 1portionCalories: 342.2kcalCarbohydrates: 12.7gProtein: 16gFat: 24.3gSodium: 605.9mgFiber: 4.3g
Video
Notes
Video reference: OrsaraRecipes — Pasquale Sciarappa, published 2018-09-07. Pasquale demonstrates browning Italian sausage in a skillet, softening peppers and onions, then returning the links to finish cooking. His version uses hot sausage and serves it with bread; this written recipe uses mild pork sausage and a little unsalted broth. Follow the written quantities and thermometer guidance.
For poultry sausage, use 165°F (74°C) as the safe internal temperature. Nutrition excludes rolls, rice and optional extra salt.
Nutrition uses ANSES Ciqual 2025 produce/oil values and Swanson unsalted broth, plus the Johnsonville Mild Italian Sausage label for one grilled link (82 g) per serving. The recipe starts with five raw links; the label's cooked-link portion is used rather than treating raw and cooked weights as equal. Red-pepper data approximates the mixed peppers. Brands and link sizes vary; below-threshold values use half the threshold.
Illustrative cost assumptions, not live prices: five sausage links $5, peppers $3, onions/garlic $1.25, broth/oil/herbs $1.25 = $10.50.
Refrigerate promptly, use within 3–4 days and reheat to 165°F (74°C).
