Oven Sweet Italian Sausage and Peppers for 2

Ingredients / 2

• ¾ lb fresh raw sweet italian sausage
• 1½ bell peppers, sliced into thick strips
• 1 yellow onions, sliced
• 2 cloves garlic, minced
• 1 tablespoons olive oil
• ½ teaspoon dried oregano
• ½ tablespoon red wine vinegar
• Salt and freshly ground black pepper, to taste
• Fresh parsley, to finish

Equipment

Rimmed sheet pans; an instant-read thermometer. 400°F / 200°C.

Let’s make supper

1. 01

   Prep the batch

   Start with refrigerated, fully thawed raw sausage. Slice the peppers and onions, mince the garlic and measure the remaining ingredients. Use a small rimmed tray, but keep the peppers in one layer rather than crowding one corner.

2. 02

   Heat the oven

   Preheat to 400°F (200°C). Toss the peppers and onions with olive oil and oregano on a rimmed tray. Arrange the sausage among the vegetables without stacking.

3. 03

   Roast in one layer

   Roast for about 20 minutes, then turn the links and stir the vegetables. Stir the garlic into the hot vegetables and continue roasting for another 10–15 minutes as needed.

4. 04

   Check each link

   Check the thickest part of every link with an instant-read thermometer: 160°F (71°C). Keep cooking any link below that temperature. Color and elapsed time do not establish doneness. If vegetables finish first, lift them off the tray while the sausage continues cooking.

5. 05

   Toss and serve

   Toss the vegetables with vinegar and pan juices, then rest the cooked links briefly. Finish with parsley and taste the vegetables before adding salt: the mild sausage should not disappear under extra seasoning.

The oven rule: Give every link breathing room. A packed tray traps moisture; a second tray is better than a taller pile.