Skillet Sausage and Peppers
This classic pairing is made for the grill, or is it?
Why This Recipe Works
A submarine sandwich filled with sausage and peppers is typically the stuff of street fairs and carnivals, but it also seemed perfect to adapt for a quick weeknight meal at home. We browned the sausages first, then set them aside in a covered bowl. We cooked the onions and peppers in the same pan, after pouring off much (but not all) the fat released by the sausages. That way the vegetables picked up any flavors left behind by the sausages in our Skillet Sausage and Peppers. For the most complex flavor, we briefly simmered the sausages and peppers in white wine and water flavored with tomato paste, garlic, and oregano. A shot of balsamic vinegar, added at the end, added a welcome counterpoint to the sweetness of the peppers.
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