Chicken Sausage with Peppers & Onions
From The Kitchen · Proteins
The Italian-American Sunday-street-fair plate, made lighter with chicken sausage. Brown the sausage first, soften the peppers and onions in its drippings, then bring it all back together.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 chicken sausages
- 3 bell peppers, cut into strips
- 2 onions, sliced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 tsp fennel seed
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the olive oil in a large skillet over medium-high. Brown the sausages 6–8 minutes, then remove.
- Add the peppers and onions with a pinch of salt and pepper. Cook 10 minutes, until soft and beginning to color.
- Stir in the garlic and fennel seed and cook 1 minute more.
- Return the sausages, cover, and cook 5 minutes, until cooked through.
- Slice the sausages and serve piled with the peppers and onions.
Gina’s tip
Brown the sausages first and cook the peppers in what they leave behind — that fond is where the flavor lives.
Serve it over greens or a scoop of farro instead of a roll — same comfort, steadier energy.
Serve With
- Farro or brown rice
- Sauteed broccoli rabe
- A whole-grain roll, if you like
I hope this one finds a place in your kitchen. Enjoy.
— Gina