Chicken Sausage and Peppers (No Pork)

The four adjustments

Add fat. Chicken sausage renders almost nothing — start with 2 tablespoons of olive oil so the peppers have something to cook in.

Lower the heat. Lean meat goes from juicy to chalky in about 90 seconds. Medium-low, turning often.

Cook to 165°F (74°C), not 160°F — poultry needs the higher temperature.

Finish wet. A quarter cup of stock or crushed tomato in the last five minutes keeps the plate from feeling dry.

Picking a good one

Look for chicken thigh in the ingredients, not breast. Thigh has the fat the dish needs.

Sweet Italian chicken sausage with fennel is the closest to the original. Chicken-apple is a different dinner.

Uncooked links beat fully cooked ones — pre-cooked sausage cannot brown properly without overcooking.

Halal, kosher and vegetarian versions

Beef or lamb Italian-style sausage stands in well; cook to 160°F and expect a richer, more mineral flavor.

For a vegetarian version, thick plant-based Italian links browned in olive oil work; add the fennel yourself, since most are under-seasoned for this dish.

Common questions

What temperature is chicken sausage done at?

165°F (74°C) in the center — five degrees higher than pork sausage.

Is chicken sausage healthier than pork?

It is leaner, usually a third fewer calories and less saturated fat, though sodium is often the same.

Why is my chicken sausage dry?

Too lean and too hot. Add olive oil to the pan, cook over medium-low, and stop at 165°F.

Make it

• The classic version →
• When sausage is done →