Italian Sausage with Peppers and Onions

Searing sweet Italian sausage in a dry skillet renders the fat, resulting in a deliciously crispy sausage. Tender bell peppers add a welcome vegetal sweetness to this one-pan dinner while they cook down in a blend of savory chicken broth and tangy vinegar perfect for sopping up with crusty bread. Sausage, peppers, and onions is a great dinner to pair with a red wine, says sommelier Theo Lieberman of Pasquale Jones in New York City, who provided the inspiration for this recipe. To go with the sausage, peppers, and onions, he says, “I’ve been digging Forlorn Hope’s Queen of the Sierra red—I like it chilled. It’s easy to drink and lends itself to all kinds of food.”

This simple and delicious one-pan sausage and peppers recipe has been used in our family for years and years now. Serve in a roll, or use as a topping for pizza or pasta. For an extra kick, try using 1/2 sweet Italian sausage and 1/2 hot sausage!

Mmmmm. Mmmmm. Mmmmm. Sausage and peppers with onions. This is one of those classic Italian-American street food, lunch cart dishes.

I used to order sausage, peppers, and onions at a hole-in-the-wall lunch counter in Burbank.

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