Stovetop Sausage, Peppers and Onions for a Crowd
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There are so many ways to do stovetop sausage, peppers and onions but this stovetop technique is my favorite. Instead of baking in the oven, the sausage is steamed, peeled, sliced and sautéed and you can taste the difference.
Athough it takes more time than just sticking sausage and peppers in the oven, it’s probably one of the best methods for tender yet caramelized sausage that feeds a crowd well and my friends would agree! Double or triple this recipe when the crowd comes over and serve it with my overnight focaccia (recipe coming this week).
Sausage, Peppers, Onions Stovetop Process
- Use multi-color bell peppers: two bell peppers, one onion to one pound sausage.
- Flavor the olive oil first with some garlic, which is removed once golden.
- Place sausage in large pan with water and steam until they are nearly done.
- Cool, peel and slice across diagonally.
- Slice onion and sautè until softened. Set aside.
- Sautè sausage with slivered pepper.
- Add in onions.
- Season with salt and pepper.
Why Peel the Sausage?
The sausage will be much better peeled and not have that rubbery texture on outside. Once you peel sausage, you will always want to do that whenever you’re adding bite-sized sausage to a dish.
I ended up having to use to two large frying pans for 4 pounds of sausage for a potluck. I’ll write the recipe for one pound of sausage, so increase the amount according to your needs.
Sausage and Peppers is Great for a Potluck, Party or Game Day
Potluck or Party: It’s a great “take to” dish, once cooked and covered with a lid. You can also serve with rolls for sandwiches. This is a dish that can be made ahead and reheated. Double the recipe for a crowd.
Tips
- Slice Peppers and Onions ahead of time. Cover with plastic wrap.
- Increase amount of peppers and onions according to your taste.
- Serve with pasta for a bigger meal.
- Serve with rolls or focaccia for sandwiches.
- Serve with a side salad.
- Serve with crispysmashed potatoes.
More Recipes with Italian Sausage
- Italian Sausage Lentil Soup
- Italian Sausage and Greens Stir Fry
- Creamy Sausage Ragu with Pasta
- Creamy Spaghetti Squash Sausage Casserole
- Broccoli Rabe with Italian Sausage
- Italian Sausage Stuffed Eggplant
- Italian Sausage Balls
- Low Carb Sausage Breakfast Casserole
- Spicy Italian Soup with Sausage
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Stovetop Sausage and Peppers
Ingredients
- 1 pound Italian Sausage Links
- 2 bell peppers varied colors
- 1 large onion
- 1 garlic cloves
- 2 tablespoons olive oil
- salt
- pepper
Instructions
- Seed and cut bell peppers into 1/2 inch slivers. Set Aside
- Cut bell peppers into 1/2 inch slivers. Set Aside.
- Slice onion into slivers and sautè in olive oil on medium low heat until softened. Remove to a bowl.
- Place sausage in frying pan with 2 inches of water on medium heat until sausages are almost cooked. This steams the sausage.
- Cool. Peel. Cut across into bite sized pieces.
- Fry garlic cloves in oil in large frying pan until golden. Remove garlic cloves.
- Add sliced sausages to this pan. Sauté for a few minutes on medium heat.
- Add peppers to sausage. Once the peppers are softened, add the onion back in. Cook for a minute to warm the onion.
- Season with salt and pepper as needed.
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