Ingredients:

  • 1 lb Italian sausage links (mild or hot)
  • 3 large bell peppers (red, yellow, and orange), sliced
  • 1 large yellow onion, sliced into 1/4-inch half-moons
  • 3 cloves garlic, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1/4 cup dry white wine or chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat.
  2. Add the whole sausage links to the skillet. Sear for 5-7 minutes until the casings are browned and crispy. Remove sausages to a plate and slice into 1-inch rounds once cooled slightly.
  3. In the same skillet, add the sliced onions and bell peppers. Sauté for 8 minutes, stirring occasionally, until the onions are translucent and the peppers have softened but retain their color.
  4. Stir in the sliced garlic, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine or chicken broth to deglaze the pan. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the skillet.
  6. Return the sliced sausages to the skillet. Toss everything together and cook for an additional 3-5 minutes until the liquid has slightly reduced and the sausages are heated through. Season with salt and cracked black pepper to taste.