My 250th post is both dedicated to this delish sausage and peppers skillet as well as a nod to commitment. It’s clear blogging is now my #1 hobby since launching it in 2011. There’s no way in that same time frame have I finished 250 of anything else, be it scrapbook pages, volleyball matches, great books, or down-dogs (though my chakras wish that I had). Clearly, sharing family-approved recipes with you is at the top of my list when it comes to commandeering my free time.
How to celebrate such a milestone? While I’d love to send each and every reader a home-cooked meal with my thanks, that’s just not practical. The next best thing, in my opinion, is to give you the blueprint, the inspiration, and the reason to make it for yourself.
And you just can’t go wrong with an Italian infused sausage and peppers skillet. (Pin it!)
Perhaps this sounds familiar, as I clearly have a thing for sausage recipes. You only need to check out our family favorite’s like the yummy roasted turkey sausage with potatoes as well as a wine-infused sausage, peppers, and onions combo. Two of my absolute favorite family recipes! But they’re going to have to take a back seat, because there’s a new dish in town, and all you need is a really big skillet.
A one pot sausage and peppers feast
This is the heartiest of hearty dishes, and makes enough to feed 6-8 hungry people! The usual suspects are there: sweet Italian sausage, bell peppers, onions, and garlic. Then the white wine, tomatoes, and oregano show up and – BOOM – just like that you’ve got a deeply flavorful meal perfect on top of hot pasta. We all absolutely loved this, which automatically makes it taste even better to me. D’ya know what I mean?
What kind of sausage should you use?
The first time I made this, I used standard Italian sausage from the butcher (a beef/pork mixture), but this is equally good with a variety of substitutes. Turkey or chicken based Italian sausage, or even bratwurst would be delish. Check my Recipe Notes for more detail, as well as ingredient substitutions for canned tomatoes and wine recommendations.
Cooking sausages in an electric skillet
A large electric skillet is perfect for this recipe because it’s big enough for you to just push the peppers/onions aside when it’s time to cook the sausage in the skillet. When you’re done making the recipe, all you need to wash up is the cutting board, knives, and the skillet! (OK and maybe the pasta pot if you go in that direction).
I’m on my 3rd skillet in 30 years because I use it all the time. (And, also, because one time the skillet fell off the counter while it was drying and the handle broke off). But they’re super useful. Electric skillets heat quickly and evenly, allow you to stir ingredients without losing them over the side, and clean up like a dream with just hot, soapy water.
Alright, now, I’m not trying to sell you a skillet. I’m trying to show you how easy this dish is to make!
It’s easy, for sure. Don’t worry if you are without an electric skillet. Use the largest stovetop skillet you have, something that’s at least 12″ across. If you’re worried about your pan size, brown the sausages in a separate pan, then just add everything together when it’s time to simmer and cover it loosely with foil.
This is also a recipe you can make ahead, and keep on ‘warm’ or low until you’re ready to serve. That works great for me, because sometimes I am making dinner at 2:00 pm to deal with the busy evening ahead.
Italian Sausage and Peppers Skillet
This sausage and peppers skillet will satisfy even the hungriest of eaters. Savory sausage, peppers, and onions are simmered in white wine for a flavorful one-pot dish.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 med green bell peppers, seeded and chopped
- 2 med red bell peppers, seeded and chopped
- 1 large sweet onion, chopped
- 2 tsp chopped garlic
- 2 lbs sweet Italian sausage links
- 1 cup dry white wine
- 1 14 oz can diced tomatoes (do not drain)
- 2 tsp dried oregano
- salt and pepper to taste
Instructions
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Arrange all the recipe ingredients near your cooking area (counter or stovetop).
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Preheat a large electric skillet (or large stovetop skillet with sides) on medium-high heat. Once it's hot, add the olive oil, then add the peppers and onions. Sauté for 6-8 minutes, or until the pieces are a bit softened. Add the garlic and sauté one minute more.
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Push the pepper/onion mixture off to the side of the pan, and add the sausage links. Cook for 8-10 minutes, until the sausages are browned on all sides.
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Mix the sausages and pepper/onion mixture together, then pour in the wine and canned tomatoes. Sprinkle the oregano over the top. Cover, reduce the heat, and simmer for approximately 20 minutes. The sausages are done when they're no longer pink in the middle, and/or a kitchen thermometer inserted in the center has reached 160 degrees F. Adjust seasoning with salt/pepper as desired.
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This recipe is great served over hot pasta. For best timing, start the water boiling for the pasta once you've turned the heat down on the sausage mixture to allow it to simmer. The pasta should be done right around the time the sausage mixture is done cooking.
Recipe Notes
Alternate ingredient suggestions:
Any variety of sausage meat (ie., chicken, turkey, beef/pork) will work, as long as it’s a sweet Italian style of sausage. Adjust cooking times as needed. Chicken sausage, especially, will takes less time to cook and will dry out if overcooked, so monitor doneness as you go.
Instead of canned tomatoes, you could substitute either a same-sized can of tomato sauce, or about 1.5 cups of fresh, chopped tomatoes.
Any white wine that is not sweet to the taste would be a suitable dry white wine for this recipe. These would typically include pinot grigio, sauvignon blanc, chardonnay, riesling, or even champagne!
Wow very fantastic sausage and peppers. I love this. I will try to make this my house.
Finally made this last night. Han’s chicken sausages on sale at Whole Foods. Left out the tomatoes and served it in a potato hot dog roll like what you’d get at Fenway Park!
Cool! It is almost time for pitchers and catchers!
250? Wow. Together with your beautiful photos, I think you have enough to put together a cook book. Keep up the great work, I love reading your ideas. Never saw the sausage and potato idea before and now I have to try it, too.
Dante
It does seem like a lot, doesn’t it? I’m not sure my photos are publisher-worthy but I could probably sell the cookbooks out of the back of the mini-van at my kids’ school, huh? 🙂
Congratulations! Your blog emails are a bright spot in my day and liven up my family cooking! I feel like we’re chatting when I read what you write! Keep it up and thank you!!!
Thank you, Beth!! I miss seeing you but very happy to fill your inbox with my chatter on a regular basis 🙂
250?!?! Congrats on the huge accomplishment! Proud of you!
Aw shucks, Shan – thank you 🙂
Congrats on your 250th post! That is quite an accomplishment. 🙂 Keep up the great work and hope you have a delightful Thanksgiving.
Thank you very much, Janice!!