Smoked Sausage & Pepper Skillet
Tested & Approved
by Sophie Lane
There's a reason this sausage pepper skillet shows up on my stove at least twice a month — it's ready in under 30 minutes and turns a handful of pantry staples into something that tastes like it simmered all afternoon. Smoky sausage, sweet bell peppers, and tender onions caramelize together in a garlicky pan sauce you'll want to mop up with crusty bread.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintSmoked Sausage & Pepper Skillet
A smoky, saucy one-pan sausage pepper skillet loaded with bell peppers, onions, and garlic, ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage in a single layer and cook for 4-5 minutes, turning occasionally, until browned. Remove sausage to a plate.
- In the same skillet, add the bell peppers and onion. Cook for 6-7 minutes, stirring occasionally, until softened and lightly charred at the edges.
- Stir in the garlic, smoked paprika, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pan.
- Return the sausage to the skillet and simmer for 3-4 minutes until the sauce slightly reduces and everything is heated through.
- Stir in the butter until melted and glossy. Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve hot over rice, pasta, or with crusty bread.
Notes
Use any smoked sausage you like — kielbasa, andouille, or turkey sausage all work well. For a spicier sausage pepper skillet, add extra red pepper flakes or a diced jalapeño with the bell peppers. Leftovers keep well in the fridge for up to 4 days and reheat beautifully in a skillet.
Frequently Asked Questions
What is the best sausage to use for a sausage pepper skillet?
Kielbasa and andouille are the most popular choices because they hold up well to searing and bring a deep smoky flavor. Turkey or chicken sausage also work if you want a lighter version of this sausage pepper skillet.
Can I make this sausage pepper skillet ahead of time?
Yes, it stores well. Cook the full recipe, cool it completely, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat until warmed through.
What should I serve with a sausage pepper skillet?
This dish is delicious over steamed rice, buttered pasta, or creamy polenta. It also pairs nicely with crusty bread to soak up the pan sauce, or on its own as a low-carb option.
Can I freeze sausage pepper skillet leftovers?
Yes, let the skillet cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if needed.
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