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Smoked Sausage & Pepper Skillet

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A smoky, saucy one-pan sausage pepper skillet loaded with bell peppers, onions, and garlic, ready in 30 minutes.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Stir in the garlic, smoked paprika, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pan.
  5. Return the sausage to the skillet and simmer for 3-4 minutes until the sauce slightly reduces and everything is heated through.
  6. Stir in the butter until melted and glossy. Season with salt and black pepper to taste.
  7. 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.

Find it online: https://www.rapidrecipes.blog/smoked-sausage-pepper-skillet/