Healthier Sausage & Peppers

About This Recipe:

Last weekend there was a summer street fair on the Upper East Side, and the most prevalent smell was probably the Italian sausage and pepper rolls. Because I had just eaten lunch, we didn’t get one, but I had been thinking about it ever since. I decided to make it a bit healthier, and used sweet chicken sausage instead of pork. I highly recommend using a cast iron skillet or griddle pan if you have one because it adds a nice, smokey fair-like flavor to the sausage and vegetables. I prefer my vegetables super tender so I cook them for a while and use quite a bit of liquids, but feel free to adjust to your preference.


Ingredients (4 Servings)

-1.25 lbs chicken sausage
-1 yellow onion, sliced
-1 red bell pepper, sliced
-4 garlic cloves, minced
-1 tbl tomato paste
-1/2 cup white wine
-1/2 cup chicken stock
-2 tbls parsley, finely chopped
-Olive oil
-Salt and pepper

Instructions (30 minutes) 

1. In a cast iron skillet over medium heat, pour in 1-2 tbls of olive oil. Brown the chicken sausage on each side for 3 minutes.
2. Add in the sliced onion and bell pepper, and sauté for 5 minutes until they start to caramelize. Season with salt and pepper.
3. Stir in the garlic for 1 minute and then mix in the tomato paste for another minute to concentrate.
4. Deglaze the skillet with the white wine and let it cook off for about 5 minutes. Then add in the chicken stock and simmer on low heat for another 5 minutes until the vegetables are super tender and the sausage is fully cooked.

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