Browned Italian sausage, sweet peppers, and soft caramelized onions in one pan: this Sausage, Peppers, and Onions is the kind of classic that works every time. It is a quick weeknight skillet dinner, a cookout favorite piled into crusty rolls, and an easy way to feed a crowd. Everything cooks in one large skillet in about 45 minutes, and the juices from the sausage flavor the vegetables. If you like the combination, you might also try my Italian Sausage and Pepper Casserole.
Table of Contents
Why This Sausage, Peppers, and Onions Recipe Works
- One skillet: sear the sausage, cook the vegetables in the drippings, then simmer everything together.
- Layered flavor: browning the sausage first creates the browned bits that season the peppers and onions.
- Flexible serving: serve it on rolls, over pasta or rice, or on its own with a salad.
- Great for crowds and leftovers: it scales easily and reheats well.
Onions and bell peppers are naturally sweet, and slow cooking in a little oil pulls out even more sugar. That gentle caramelization balances the salty, fennel-seasoned sausage and gives the dish its familiar sweet-savory taste.
Ingredients for Sausage, Peppers, and Onions
- 1 pound Italian sausage links (about 4 to 5 links), sweet or hot
- 2 tablespoons olive oil, divided
- 2 large bell peppers, any color, cut into 1/2-inch strips
- 1 large yellow onion, cut into 1/2-inch slices
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 cup water or chicken broth
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Crusty rolls or hoagie buns, for serving (optional)
- Chopped fresh parsley, for garnish (optional)
How to Make Sausage, Peppers, and Onions
Step 1: Brown the Sausage
Heat 1 tablespoon of the olive oil in a large, deep skillet with a lid over medium heat. Add the sausage links and brown them on all sides, turning occasionally, for 5 to 8 minutes. They will not be cooked through yet. Move the sausage to a plate.
Step 2: Cook the Onions and Peppers
Add the remaining tablespoon of oil to the same skillet. Add the onions and peppers, sprinkle with salt and pepper, and cook over medium heat, stirring occasionally and scraping up the browned bits, for 8 to 10 minutes, until softened and lightly browned. Cut the onions and peppers into similar-sized pieces so they cook at the same rate.
Step 3: Add the Garlic and Seasoning
Stir in the garlic and Italian seasoning and cook for 1 minute, until fragrant. Pour in the water or broth to loosen the browned bits on the bottom of the pan.
Step 4: Finish the Sausage
Nestle the sausage links back into the vegetables, cover, reduce the heat to medium-low, and cook for 12 to 15 minutes, turning the sausage once. It is done when it reaches an internal temperature of 160°F, which is the USDA safe minimum for ground pork. Check the thickest link with an instant-read thermometer.
Step 5: Slice and Serve
Move the sausage to a cutting board and let it rest for a minute, then slice into thick coins or leave the links whole. Toss the sliced sausage back into the vegetables, or serve it on top. Garnish with parsley.
How to Serve Sausage, Peppers, and Onions
Load the sausage and vegetables into toasted crusty rolls for classic sandwiches, with provolone or mozzarella if you like. It is also great over pasta, creamy polenta, or rice, or on its own with a green salad. For an easy sheet-pan spin on the same flavors, see my Sheet Pan Sausage and Veggies. If you want a handheld bake, try my Sausage, Peppers and Onion Stromboli.
How to Store and Reheat Leftovers
Cool the sausage and vegetables and refrigerate them in an airtight container within 2 hours. They keep for 3 to 4 days. Reheat in a skillet over medium heat, warming the sausage first and adding the peppers and onions near the end so they do not turn mushy. Microwave in short intervals if you are in a hurry. Freeze in portions for up to 3 months, and thaw overnight in the refrigerator before reheating.
Tips and Variations
- Do not overcrowd the skillet when searing the sausage. Brown in batches if needed.
- Use a mix of red, yellow, and orange peppers for sweetness and color. Green peppers are more bitter.
- Choose hot Italian sausage or add red pepper flakes for heat.
- Swap in chicken or turkey sausage for a lighter dish. Cook to 165°F if using poultry sausage.
- Add sliced mushrooms or zucchini with the peppers for more vegetables.
- Stir in 1/2 cup marinara or a can of diced tomatoes for a saucier version.
- Slice the sausage before searing if you want more browning surface. Cook until no pink remains.
Frequently Asked Questions
What is the best sausage for sausage and peppers?
Fresh Italian pork sausage, either sweet or hot, is the classic choice. Chicken or turkey Italian sausage also works.
How do I know when the sausage is cooked?
Use an instant-read thermometer. Pork sausage should reach 160°F in the center, and poultry sausage 165°F.
Can I make this in the oven?
Yes. Toss the peppers and onions in a baking dish with oil and seasoning, nestle the sausages on top, and bake at 400°F for 30 to 40 minutes, until the sausage reaches 160°F.
Can I make sausage, peppers, and onions ahead of time?
Yes. Cook it a day ahead and reheat gently in a skillet. The flavor is often even better the next day.
Can I make this in the slow cooker?
Yes. Brown the sausage first for more flavor, then cook everything on low for 4 to 6 hours, until the sausage reaches 160°F.
Sausage, Peppers, and Onions
Ingredients
Main Ingredients
- 1 pound Italian sausage links (4 to 5 links) Sweet or hot.
- 2 tablespoons olive oil, divided
- 2 large bell peppers, cut into 1/2-inch strips Any color.
- 1 large yellow onion, cut into 1/2-inch slices
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ cup water or chicken broth
- ¼ teaspoon salt Or to taste.
- ¼ teaspoon black pepper
- crusty rolls or hoagie buns Optional, for serving.
- chopped fresh parsley Optional, for garnish.
Instructions
Cooking
- Heat 1 tablespoon oil in a large deep skillet with a lid over medium heat. Brown the sausage links on all sides, 5 to 8 minutes, then remove to a plate.
- Add the remaining oil, onions, and peppers with the salt and pepper. Cook 8 to 10 minutes, stirring and scraping up the browned bits, until softened and lightly browned.
- Stir in the garlic and Italian seasoning for 1 minute, then pour in the water or broth.
- Nestle the sausage back into the vegetables, cover, reduce the heat to medium-low, and cook 12 to 15 minutes, turning once, until the sausage reaches 160°F.
- Rest the sausage for a minute, slice, and toss with the vegetables. Serve on rolls, over pasta or rice, or on its own.
