Smoked Sausage with Peppers and Onions | CookOS

Smoked Sausage with Peppers and Onions

Name: Smoked Sausage with Peppers and Onions
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil, divided; 14 oz smoked sausage; 1 large green bell pepper, sliced; 1 large yellow onion, sliced; 1 tbsp all-purpose seasoning

Smoked sausage with peppers and onions is a straightforward one-pan skillet dinner that combines caramelized sausage with tender bell peppers and onions, ready in under 20 minutes for busy weeknights.

🌍American 🏷️Smoked sausage 🏷️Sausage and peppers 🏷️One-pan meal 🏷️Skillet dinner Weeknight dinner

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

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Ingredients

2 tbsp olive oil, divided
14 oz smoked sausage
1 large green bell pepper, sliced
1 large yellow onion, sliced
1 tbsp all-purpose seasoning

5 Ingredients

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Instructions

1
Add about 1 tablespoon of olive oil to a large cast iron skillet over medium-high heat.
2
Slice the smoked sausage into rounds, about 1/2-inch thick, and add them to the hot skillet.
3
Cook the sausage, stirring occasionally, until it's well-seared and caramelized. Reduce heat to medium to prevent burning.
4
Once cooked, remove the sausage from the skillet and set it aside in a bowl.
5
Add the sliced bell peppers and onions to the same skillet, using the rendered sausage fat.
6
Sprinkle the vegetables with all-purpose seasoning and drizzle with the remaining tablespoon of olive oil.
7
Stir to combine, then cover the skillet. Let the vegetables cook until they become tender, stirring occasionally.
8
Once the vegetables are tender, add the cooked sausage back into the skillet.
9
Stir everything together to combine and cook for a few more minutes to warm the sausage through.
10
Serve hot with your favorite side dishes.

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Tips & Notes

Pro tips

Slice the sausage at a slight angle (bias cut) to increase surface area for caramelization and better browning.
Cook the sausage first until lightly browned, then remove and set aside before sautéing peppers and onions to avoid overcrowding the pan.
Allow peppers and onions to sit undisturbed for 2–3 minutes between stirs to develop caramelized edges and deeper flavor.
Return the sausage to the pan only after vegetables have softened to prevent it from drying out during extended cooking.

Substitutions

Green bell pepper → Red, yellow, or orange bell pepper (sweeter flavor)
All-purpose seasoning → Italian seasoning or Creole seasoning (1 tbsp; adjust salt to taste)
Olive oil → Butter or avocado oil (same quantity)
Yellow onion → Vidalia onion or red onion (use same amount; red onion adds color)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 3–4 minutes until warmed through.

Common Questions

Can I make this recipe ahead of time?

Yes. Prepare the sausage and vegetables up to 2 days ahead and store separately in airtight containers. Cook the skillet meal fresh when ready to serve for best texture.

What type of smoked sausage works best?

Use fully cooked smoked sausage (kielbasa or Polska kielbasa are common choices). Slice into rounds or coins for even cooking and caramelization.

How do I prevent the peppers and onions from becoming mushy?

Slice them into uniform, medium-thick pieces and don't overcrowd the pan. Cook until tender-crisp, about 6–8 minutes, stirring occasionally.

Can I substitute the bell peppers?

Yes. Red or orange bell peppers work well and add sweetness. You can also use poblano peppers for a mild heat or add diced tomatoes for acidity.

Is this recipe suitable for meal prep?

This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.