Ingredients:

  • 1 lb Italian Pork Sausages
  • 2 tbsp Extra Virgin Olive Oil
  • 3 large bell peppers, sliced into strips
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tbsp red wine vinegar
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until shimmering.
  2. Add the sausages to the pan, leaving space between them. Brown for 5–7 minutes per side until the skins are mahogany-colored and crisp, then remove and set aside on a plate.
  3. In the same pan using the rendered sausage fat, add the sliced onions and peppers. Sauté for 8–10 minutes without stirring frequently to allow the vegetables to blister and char.
  4. Stir in the minced garlic and red pepper flakes during the last 60 seconds of sautéing until fragrant.
  5. Return the browned sausages to the pan. Sprinkle with dried oregano, salt, and black pepper.
  6. Reduce heat to medium-low and simmer for 5–7 minutes until the sausages are cooked through and vegetables have absorbed the meat juices.
  7. Stir in the red wine vinegar or lemon juice just before removing from heat to brighten the flavors. Garnish with fresh parsley.