You’re Probably Really Full
First thing’s first – Happy Thanksgiving to my fellow Canadians! I hope you’re all enjoying food and family time! That being said, I’m sure no one will read this until tomorrow.. or the next day, anyway.. but I’m glad you found your way here eventually to check out The Fancy Napkins’ Skillet Sausage and Peppers.
Easy Peasy
Okay, yeah, I get it .. you’re thinking “Laura, why do I need to follow a recipe for sausage and peppers?” Well, my friends, because I promise that if you follow these simple directions, you will have a really tasty dinner and you barely have to do anything. Heck, it’s so easy, you may never have to look at the recipe again. Not to mention, this will be a perfect dish for you to make later in the week when you’ve either a) finally run out of Thanksgiving leftovers or b) you are actually just sick of eating leftovers. (Speaking of leftovers, Grilled Cheese Social has a great Thanksgiving leftovers grilled cheese…obviously)
When we were living in England last year, I found a recipe for something similar to this. It is a super easy dish that requires little prep. Heck, we made this a TON when we were campervan-ing it around the UK in December because it just uses one frying pan and is super tasty! (It also kept us warm.. because we were sleeping in a van in December…) So keep the Skillet Sausage and Peppers in mind when summer rolls around again.. only eight months to go!
Advice
Every time I make this, it just tastes better. I have added spices a few times, but honestly, I prefer it without. If you get flavourful sausage, you really don’t need to add anything. Just a head’s up, though, that some sausages are greasier than others and you may want to drain some grease prior to cooking the peppers. I also find that using a serrated knife helps to cut through the skin of the sausage.
Everyone Loves a Flexible Recipe
I also recently decided to add sweet potato to this dish. Rather than cooking the sweet potato on the skillet, I chopped it up and baked it for about 10 minutes while I started cooking the sausage. Honestly, I could have eaten the entire sweet potato right off the baking sheet. I highly recommend this method for sweet potato if you’re ever in the mood for one for a snack.. which I realize sounds weird, but wait until you try this!!
There is a lot of flexibility with this recipe so feel free to change it up – just let me know what you changed so I can try it out, too. There are loads of different types of sausages out there and I know not everyone likes every colour of pepper or type of onion. So if you only like pork sausage, green bell peppers and sweet onion – give it a go!! Depending on time, you can easily cook noodles or rice or even serve the sausage and peppers on a nice bun (with some tomato sauce and mozzarella, mmmmm!). I think that’s my favourite part of this dish – super simple but with a lot of flexibility.
Skillet Sausage and Peppers
Ingredients
- 1 tablespoon butter
- 1 sweet potato
- 1 teaspoon light tasting oil canola, vegetable etc
- 450 g Italian sausages about 4-6
- 3 bell peppers colour is your preference
- 1 onion red, sweet etc
- Salt pepper to taste
Instructions
- If you are having rice or pasta - cook it now according to the directions on the package
- Preheat oven to 450 degrees F
- Peel sweet potato and chop into about 1 cm cubes
- Once oven is heated, place butter onto a foil covered baking sheet and put into the oven until melted
- Add chopped sweet potato to baking sheet and cover in butter. Add some salt, to taste
- Bake sweet potato for 10 minutes
- While sweet potato is baking, add oil to large skillet and turn on to medium heat
- Cut your sausage into 1 inch pieces and add to skillet. Cover with lid, stirring occasionally
- Chop bell peppers and onion, keeping onion separate from peppers
- Once sausage is cooked on the outside, add bell peppers to the skillet. Cover with lid and continue to stir occasionally. Add salt and pepper, to taste.
- By now, the sweet potato should be done. Test with a fork, it should be soft enough to eat (when I say test with a fork, I mean try some) Set aside as you will be adding this to the skillet last
- Keep an eye on the bell peppers, once they begin to soften, add onion to skillet
- Once onions have softened, add sweet potato and mix
- Serve by self or on noodles/rice
Delicious!
Just made this! I seasoned mine with roasted garlic and peppers seasoning and it was delicious!!
Yum! That sounds great! So glad you have taken advantage of the flexibility of this recipe and added your own spices. I will definitely try out your way next time I make this!