Given my Italian heritage, I should be able to make you a sausage, onion and pepper dish in my sleep. And…I pretty much can! The best thing about this recipe is that you really don’t need a recipe, you can just wing it! As long as you don’t burn anything, this will turn out savory and delicious.
You’ll typically find sausage, onions and peppers on my family’s go-to party menu, but we don’t normally use as many ingredients as I have in this meal. But thanks to my CSA share from Fresh Fork Market, I had more produce to use up. So I threw in some extras like tomatoes and fennel fronds that I normally wouldn’t add. And that’s what makes this meal versatile. Add what you like, remove what you don’t – it won’t make a difference. Just get a nice caramelization on the onions and peppers, and you’re good to go!
The following serves 3-4 (compliments of This Girl’s Gotta Eat):
- 4 Italian sausage links
- Extra-virgin olive oil
- 2 small candy onions, or whatever onions you like, sliced
- 2 bell peppers, whatever color you like, sliced
- Kosher salt
- Red pepper flakes
- Granulated garlic
- 3 small tomatoes, diced
- Good handful of fennel fronds
- Balsamic vinegar
- Reduced-fat, low-sodium chicken stock
- Fresh basil ribbons
Preheat grill to medium, try to keep the grill around 300 degrees.
Preheat oven to 350.
Poke two-three holes in the sausages with a knife – don’t poke all the way through. Place sausages on the grill and close lid but keep it slightly ajar. Grill until brown all over, a few minutes on each side. Remove from the grill.
In a large non-stick oven-proof skillet, heat 3 Tbsp or so of olive oil over medium-high heat. Add onions and saute until beginning to soften, tossing occasionally. Add peppers and continue to saute until onions start to brown and peppers soften, tossing occasionally. At this point add the tomatoes, fennel fronds and season with salt, red pepper flakes and granulated garlic – all to taste. The salt will help the onions and peppers give off some of their natural liquid. Saute for another few minutes.
Next, deglaze the pan with some balsamic vinegar, a good turn of the pan, about 2 Tbsp or so. Let the vinegar cook down, tossing with the onions and peppers. Next, add some chicken stock, just eyeball it, about 1/4 cup, and cook for another minute or two. You’ll notice the liquid start to thicken into a sauce. Remove from the heat.
Nestle the grilled sausages into the onions and peppers and cover the skillet loosely with foil. Transfer to the oven and bake 10 minutes. Remove foil and finish baking uncovered, another 5 minutes. Remove from the oven.
Serve sausages along with the onions, peppers and some of the sauce from the pan. Garnish with fresh basil. I like to enjoy this meal with a big salad of baby greens dressed in red wine vinegar, extra-virgin olive oil, salt, pepper and granulated garlic.