The Week in Sausage and Peppers
The short version
Larry's first weekly dispatch: the pepper ratio argument, why the oven beat the skillet this week, and the one pan everybody keeps asking about. — from Uncle Larry Adventures, August 2026.
Welcome to the first weekly dispatch. Every week I'll put down what got cooked, what got argued about in the comments, and what's worth your Sunday.
The pepper ratio argument
Two red, one green, one long hot. That's the ratio. Half the internet says all red, the other half says all green, and both halves are cooking a flatter dish than they need to. The green pepper is there to be slightly bitter — that bitterness is what keeps forty minutes of caramelized onion from tasting like dessert.
The oven beat the skillet this week
Nine people came over. Nine people do not fit in a twelve-inch skillet. A half-sheet pan at 400°F, potatoes fifteen minutes ahead, sausages laid on top so the fat drips down — forty minutes, one pan, no standing at the stove while everybody else eats.
The skillet makes the better plate. The sheet pan makes the better party.
Three things worth your time
- Pull the sausage at 160°F. Not 165. Not 'when it looks done.' Buy the thermometer.
- Slice peppers top to bottom, not into rings. Rings collapse.
- Deglaze with a splash of red wine vinegar off the heat. It's the difference between good and 'what did you do to this?'
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Quick answer
What is the best way to reheat sausage and peppers?
Reheat sausage and peppers in a covered skillet over medium-low heat for 6 to 8 minutes with a splash of water or stock. The oven at 325°F takes 15 to 20 minutes covered with foil. Leftovers keep 4 days in the fridge and 3 months frozen.