One-Pan Italian Sausage and Peppers Skillet with Balsamic Onions

How to Make One-Pan Italian Sausage and Peppers Skillet with Balsamic Onions

1. 1

   Step 1: Brown the sausages

   Heat a large heavy skillet over medium-high heat and add the olive oil. Add the sausage links in a single layer and brown for about 3–4 minutes per side until golden (they do not need to be fully cooked through). Transfer sausages to a plate and set aside.

   For this step

   • 1 lbItalian sausage links (mild or hot)
   • 2 tbspExtra-virgin olive oil
   
2. 2

   Step 2: Sauté onions, peppers and garlic

   Reduce heat to medium and add the sliced onion and bell peppers to the same skillet; season with kosher salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until vegetables are softened and starting to char, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.

   For this step

   • 1 largeLarge yellow onion, thinly sliced
   • 2 largeAssorted bell peppers (red, yellow or green), sliced
   • 3 clovesGarlic, minced
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1/4 tspRed pepper flakes (optional)
   
3. 3

   Step 3: Deglaze with balsamic and simmer with sausages

   Pour the balsamic vinegar into the pan and scrape up any browned bits from the bottom with a wooden spoon. Return the sausages to the skillet, nestling them among the peppers and onions. Reduce heat to medium-low, cover, and simmer until sausages are cooked through (internal temp 160°F/71°C for pork), about 8–10 minutes.

   For this step

   • 2 tbspBalsamic vinegar
   
4. 4

   Step 4: Reduce and glaze

   Uncover, raise heat to medium, and cook 2–3 minutes more to reduce the balsamic and glaze the vegetables and sausages. Taste and adjust seasoning with more salt or pepper if needed. Slice sausages if desired.

   For this step

   • 2 tbspFresh parsley, chopped (for garnish)
   
5. 5

   Step 5: Serve and garnish

   Transfer to plates or serve family-style straight from the skillet. Sprinkle with chopped parsley and enjoy with crusty bread, over pasta, or on toasted rolls for sandwiches.
   

1. Heat a large heavy skillet over medium-high heat and add the olive oil. Add the sausage links in a single layer and brown for about 3–4 minutes per side until golden (they do not need to be fully cooked through). Transfer sausages to a plate and set aside.
2. Reduce heat to medium and add the sliced onion and bell peppers to the same skillet; season with kosher salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until vegetables are softened and starting to char, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.
3. Pour the balsamic vinegar into the pan and scrape up any browned bits from the bottom with a wooden spoon. Return the sausages to the skillet, nestling them among the peppers and onions. Reduce heat to medium-low, cover, and simmer until sausages are cooked through (internal temp 160°F/71°C for pork), about 8–10 minutes.
4. Uncover, raise heat to medium, and cook 2–3 minutes more to reduce the balsamic and glaze the vegetables and sausages. Taste and adjust seasoning with more salt or pepper if needed. Slice sausages if desired.
5. Transfer to plates or serve family-style straight from the skillet. Sprinkle with chopped parsley and enjoy with crusty bread, over pasta, or on toasted rolls for sandwiches.