Sausage and Peppers

also called sausage and peppers and onions · Italian sausage and peppers · sausage peppers onions · feast sausage

The table

Sausages brown alone and come out. The peppers go soft in their fat, then the sausages come back under a lid.
3 large(one red, one yellow, one green; sliced in strips)bell pepperssoften 12 min in the fatdeglaze, 2 minbraise covered 15 min, sausages back
2 medium(sliced)yellow onions
4 cloves(sliced)garlic
1/2 cup(120 mL)dry white wine
1 tspdried oregano
6(about 1 1/2 lb / 700 g)sweet Italian sausagesbrown 10 min, out to a plate
1 Tbsolive oil
1 tspkosher salt
2 tspred wine vinegar
On a torn roll with the pan juices spooned over, and what is left folded into eggs the next day.
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2soften 12 min in the fat

3brown 10 min, out to a plate

4deglaze, 2 min

goes in with what step 2 made

5braise covered 15 min, sausages back

goes in with what steps 3 and 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
29 min
Needs you
22 minthe rest you can walk away from
What you'll wash
Two things — the large skillet, a plate for the browned sausages
Does it keep
3 days — the peppers slump further and take on the vinegar; by Wednesday it is a sandwich

  1. brown 10 min, out to a plate

    10 minneeds youfrom the start

  2. soften 12 min in the fat

    12 minneeds youfrom the start

  3. deglaze, 2 min

    2 minwalk away12 min in

  4. braise covered 15 min, sausages back

    15 minwalk away14 min in

You'll need large skillet

See how it is written
>> title: Sausage and Peppers
>> category: Stews & Braises
>> tags: sausage, peppers, onions, italian, one-pot, skillet
>> counters: One Pot
>> aka: sausage and peppers and onions, Italian sausage and peppers, sausage peppers onions, feast sausage
>> servings: 4
>> time: 50 min
>> washing-up: the large skillet, a plate for the browned sausages
>> keeps: 3 days — the peppers slump further and take on the vinegar; by Wednesday it is a sandwich

>> step: Sausages brown alone and come out. The peppers go soft in their fat, then the sausages come back under a lid.
Not all at once: the sausages brown alone and come out, the peppers go soft in the fat they left, and the sausages come back to finish under a lid.

>> step: brown 10 min, out to a plate
Brown @sweet Italian sausages{6}(about 1 1/2 lb / 700 g) in @olive oil{1%Tbs} in a #large skillet{} for ~brown{10%min}, turned.

>> step: soften 12 min in the fat
Soften @bell peppers{3%large}(one red, one yellow, one green; sliced in strips), @yellow onions{2%medium}(sliced), @garlic{4%cloves}(sliced) for ~saute{12%min}.

>> step: deglaze, 2 min
Deglaze @&(~1)peppers{} with @dry white wine{1/2%cup}(120 mL), @dried oregano{1%tsp} for ~simmer{2%min}.

>> step: braise covered 15 min, sausages back
Braise @&(~3)browned sausages{} covered in @&(~1)peppers{} with @kosher salt{1%tsp}, @red wine vinegar{2%tsp} for ~braise{15%min}.

>> step: On a torn roll with the pan juices spooned over, and what is left folded into eggs the next day.
This is a filling before it is a dinner.