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Home » Recipes » Pork Recipes

Sausage, Peppers, and Onions

Published: Feb 27, 2020 · Modified: Oct 2, 2024 by Brooke Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

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Sausage, peppers, and onions is a fantastic weeknight dinner option.  This healthy recipe dish comes together in one hour and can feed a hungry crew.

If you're craving more pork recipes, we think you'll love our pan-seared pork chops and homemade pulled pork.

person holding a spoonful of sausage, peppers, and onions
Jump to:
  • Ingredients
  • Variations
  • How to Make Sausage, Peppers, & Onions
  • Recipe FAQs
  • Expert Tips
  • More Pork Recipes You'll Enjoy
  • Recipe
  • Comments

Ingredients

ingredients for sausage, peppers, and onions

Our sausage, peppers, and onions recipe takes pantry staples. Let's talk about the key ingredients.

  • Meat: We used both mild and sweet Italian links.
  • Vegetables: We used yellow onions, garlic, red, yellow, and orange bell peppers.
  • Dairy: We used butter to saute the peppers, but you can easily switch that to oil.
  • Spices: We used salt, black pepper, and fresh rosemary.
  • Acid: We used white wine vinegar to drizzle over the sauteed vegetables.

See recipe card for full information on ingredients and quantities.

Variations

  • Prefer the sausage with a tomato sauce?  Add red wine, tomato paste, diced tomatoes, balsamic vinegar, basil, and oregano to a skillet after the veggies are cooked.  Cook 5 minutes, then pour over cooked sausages.
  • Want it spicier?  Use hot Italian sausage, and add a sprinkle of crushed red pepper flakes.
  • Want to change up the spices?  Use oregano, basil, or parsley.
  • Want other vinegar options?  Try balsamic or red wine vinegar.
  • Looking for other garnishes?  Chiffonade fresh basil, or sprinkle on freshly grated Parmesan cheese.

How to Make Sausage, Peppers, & Onions

baked sausages on a tray with bell pepper on a cutting board
  1. Preheat the oven to 350°F and prick the sausage with a fork to let the steam escape. Cook for 50 minutes until no longer pink inside. Allow to cool for a couple of minutes, then cut it on the diagonal. (image 1)
  2. While the sausages cook, prep the rest of the ingredients. One technique for slicing a bell pepper is to cut the top off first then remove the seeds and membrane with a grapefruit spoon, then cut into strips. (image 2)
sauteed bell pepper strips with cooked onion and garlic
  1. In a large skillet, melt 3 tablespoons of butter over medium-high heat.  Add the bell peppers and cook until soft, stirring occasionally. Remove from skillet and place in a large bowl. (image 3)
  2. In a medium-sized skillet, melt 2 tablespoons of butter over medium-high heat. Sauté the onions for a few minutes while stirring occasionally, then add the minced garlic and cook for one minute, or until fragrant.  Place the onions and garlic mixture in the bowl with the cooked bell peppers. (image 4)
person adding white wine vinegar and salt and pepper to veggies
  1. Add 2 tablespoons of white wine vinegar. (image 5)
  2. Add a bit of salt and black pepper to taste. (image 6)
person adding rosemary to sausage, peppers, and onions
  1. Add the chopped fresh rosemary. Reserve a little for garnish. Stir until well combined. (image 7)
  2. Add the freshly sliced sausage to the bowl of peppers and onions and stir gently. Garnish with a sprinkle of chopped fresh rosemary and enjoy. (image 8)

Recipe FAQs

What goes good with sausage, peppers, and onions?

If you want to keep it low-carb, serve it with mashed cauliflower, a salad, fried eggs, or fresh tomato wedges. If you're not on a low-carb diet, serve it with rice, pasta, polenta, or on a hoagie roll with provolone cheese and fresh basil.

How do you make sausage and peppers on the stove?

Add 1 ½ teaspoons of olive oil to a large skillet set over medium-high heat.
When hot, add the sausages and brown on both sides but don't cook them all the way through.  Remove from heat, let them cool, and slice them on the bias. In the same skillet, cook the onions, peppers, and minced garlic in the rendered fat or oil.  Sprinkle with salt and pepper. Return the sausage to pan, cover, reduce heat to medium-low, and simmer for 15 minutes or until it is done. Transfer to a bowl.  Drizzle on white wine vinegar and garnish with fresh rosemary.

What's the best way to cook sausages?

Our favorite method is to cook them in the oven. It's easy and everything cooks up on one pan so there is less cleanup. You can also cook them sliced up in foil packets on the grill when camping or in the backyard, or in a skillet on the stove.

Can you freeze sausage and peppers?

Yes, you can freeze them. Let them cool and then transfer to a plastic bag with a zipper or airtight container and store them in the freezer for up to three months. Thaw them overnight in the refrigerator and then reheat them in a skillet on the stovetop or in the oven.

bowl of Italian sausage, peppers, and onions with two forks

Expert Tips

  • Want to deglaze the skillet for extra flavor?  Use white or red cooking wine or chicken broth.
  • Leftovers?  Cover and refrigerate for 3 days or freeze for up to 1 month.

More Pork Recipes You'll Enjoy

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    Creamy Bow Tie Pasta
  • pork chops in a cast iron skillet
    Pan Seared Pork Chops
  • glass casserole dish full of pulled pork
    Slow Cooker Pulled Pork

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Recipe

person holding a spoonful of sausage, peppers, and onions

Sausage, Peppers, and Onions

Sausage, peppers, and onions is a healthy one hour dinner recipe that will quickly be one of your family’s favorite comfort foods.  Cook it in a skillet or on a sheet pan—either way it's an easy meal that combines sweet and mild sausage with yellow, orange, and red peppers.  It's simple and delicious!
5 from 2 votes
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Course: Dinner
Cuisine: American
Prep Time: 35 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 10 servings
Calories: 395kcal
Author: Brooke & Emma

Ingredients
 

  • 1 pound sweet Italian sausage
  • 1 pound mild Italian sausage
  • 5 tablespoons salted butter
  • 2 yellow onions, sliced
  • 4 garlic cloves, minced
  • 2 medium sweet red bell peppers, sliced
  • 2 medium sweet yellow bell peppers, sliced
  • 2 medium sweet orange bell peppers, sliced
  • 2 tablespoons white wine vinegar, 30 ml
  • sprinkle of salt and black pepper
  • 1 tablespoon fresh rosemary, chopped
Keep your screen on while you work!

Instructions

  • Preheat the oven to 350°F.  Prick each sausage link with a fork in three different spots to let the steam escape.  Place on a cookie sheet or a 9x13-inch baking pan.  Cook for 50 minutes uncovered.
  • While the sausage cooks, wash and slice the peppers.  Melt 3 tablespoons of butter in a large saucepan and cook the peppers, stirring occasionally.
  • While the peppers cook, slice the onion.  In a medium saucepan, melt two tablespoons of butter.  Saute the onion for a few minutes.  Mince the garlic, then add it to the onions.  Cook until fragrant.
  • Put the peppers, onion, and garlic in a large bowl.  While the vegetables are still warm, add the white wine vinegar and a good sprinkle of salt and pepper.  Stir to combine.
  • Rinse and chop the fresh rosemary for extra flavor and for a garnish.
  • After 50 minutes, remove the sausage from the oven.  Slice each sausage link on the diagonal into 5 pieces.  Add to the bowl of cooked peppers and onions.  Add the fresh rosemary and stir.  Serve warm.

Sheet Pan Method

  • Slice the sausage, peppers, and onions, and peel the garlic cloves.
  • Place on a baking sheet.  Drizzle with oil, sprinkle the spices on top, and toss to combine.
  • Bake at 400°F for 40 minutes, or until the sausage is no longer pink inside.  Stir halfway through cooking.
  • Transfer to a bowl and toss with white wine vinegar and garnish with fresh rosemary.

Skillet Method

  • Add 1 ½ teaspoons of olive oil to a large skillet set over medium high heat.
  • Add sausages and brown on both sides, but not entirely cooked through.  Remove from heat, let cool, and slice on the bias.
  • In the same skillet, cook the onions, peppers, and minced garlic in the rendered fat or oil.  Sprinkle with salt and pepper.
  • Return sausage to pan, cover, reduce heat to medium low, and simmer for 15 minutes or until sausage is done.
  • Transfer to a bowl.  Drizzle on white wine vinegar and garnish with fresh rosemary.

Foil Pack Method

  • This option is great if you are having a picnic or camping.
  • Heat a gas grill to high and grill the sausages.
  • Put the cooked sausage on top of a large piece of foil.  Add sliced peppers, onions, and peeled smashed garlic cloves, then drizzle oil and spices on top.
  • Fold packets to seal, then grill for 13 to 15 minutes or until vegetables are tender.
  • To finish, drizzle on white wine vinegar, and garnish with chopped rosemary.

Video

Notes

  • Leftovers can be stored covered in the fridge for 3 days or in the freezer for up to 1 month.
  • To make this easier to cut, slice the sausage when it's slightly frozen.
  • Use white or red cooking wine or chicken broth to deglaze the skillet for extra flavor.

Nutrition

Calories: 395kcal (20%)Carbohydrates: 7g (2%)Protein: 14g (28%)Fat: 34g (52%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 84mg (28%)Sodium: 713mg (31%)Potassium: 422mg (12%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 1722IU (34%)Vitamin C: 108mg (131%)Calcium: 32mg (3%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Maxine

    April 05, 2022 at 8:01 pm

    5 stars
    Easy. Fast. Nutritious. And you can add other vegetables like cabbage, zucchini, mushrooms, and celery. Delicious! Thank you.

    Reply
    • Emma

      April 06, 2022 at 6:28 am

      You're welcome, Maxine! We're glad you enjoyed this dish!

      Reply
  2. Beth

    November 01, 2019 at 10:09 am

    5 stars
    The juicy sausage and colorful peppers are so good! The rosemary is very nice.

    Reply
    • Emma

      November 01, 2019 at 4:03 pm

      Thank you, Beth! I love the colorful peppers with the sausage.

      Reply

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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