Recipes · Sausage & Peppers
Sausage, Peppers and Onions (One Skillet)
Quick answer
Brown Italian sausage, cook sliced onions in the drippings for 10 minutes, add bell peppers and garlic for 6–8 minutes, deglaze with wine or stock, then return the sausage and simmer covered until it reaches 160°F — about 40 minutes start to finish.
Why the onions matter
Sausage and peppers is the headline, but onions are the reason the dish tastes like a street-fair stand. Cooked slowly in sausage drippings, they turn sweet and jammy and bind everything into a saucy tangle that soaks into a roll.
The trick is giving the onions their own time in the pan before the peppers go in. Peppers cook faster — add them together and you get mushy peppers and half-raw onions.
Ingredients (serves 4–6)
- 1½ lb Italian sausage links (sweet, hot, or half and half)
- 3 bell peppers (red, yellow, green), sliced into ½-inch strips
- 2 large yellow onions, halved and sliced
- 4 cloves garlic, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ¼ cup dry white wine or chicken stock
- Salt and black pepper to taste
Method
1. Brown the sausage links in olive oil in a large skillet over medium heat, about 6 minutes, turning until colored on all sides. Move them to a plate (they finish cooking later).
2. Add the onions to the drippings with a pinch of salt. Cook 10 minutes, stirring now and then, until soft and golden.
3. Add the peppers and garlic. Cook 6–8 minutes until the peppers soften but still have some bite.
4. Stir in oregano and pepper flakes, then pour in the wine or stock and scrape up the browned bits.
5. Return the sausage, cover, and simmer 10–12 minutes until the sausage reads 160°F inside.
6. Uncover for the last 2 minutes to thicken the juices. Season and serve in rolls, over pasta, or on its own.
Ways to switch it up
- Sheet pan: toss everything with oil, roast at 425°F for 30–35 minutes, flipping once.
- Saucy: add a 14-oz can of crushed tomatoes in step 4 for a red version that's great over rigatoni.
- Grill: char the links and a grill basket of peppers and onions over medium heat.
- Sandwich: pile into toasted hoagie rolls with provolone and melt under the broiler.
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Credit “Uncle Larry Adventures” and link to this recipe page.
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Common questions
What kind of onion is best for sausage, peppers and onions?
Yellow onions are the classic choice — they turn sweet and golden when cooked slowly. Sweet onions like Vidalia also work; red onions add color but get a little softer.
Do you cook the onions or peppers first?
Onions first. They need about 10 minutes to soften and turn golden, while peppers only need 6–8. Starting the onions first gets both done at the same time.
How long do you cook sausage, peppers and onions?
About 35–40 minutes total on the stove: 6 minutes to brown the sausage, 10 for the onions, 6–8 for the peppers, then 10–12 minutes covered until the sausage reaches 160°F.
Should you cut the sausage before cooking?
Brown the links whole so they stay juicy, then slice them into coins before returning them to the pan if you want bite-size pieces for pasta or a party tray.
Can you make sausage, peppers and onions ahead?
Yes. It keeps 4 days in the fridge and reheats well in a covered skillet with a splash of stock. Many people think it tastes better the next day.