Turkey Sausage & Peppers

This makes a nice tasting dinner. But then again, fennel always works well with Italian food. The pic used in this is with hot Italian sausage. But I have used Italian Turkey as well and it is just as good. Although I did double up on the fennel seed for the turkey. Enjoy.
Photo by Ron N.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    pounds lean Italian turkey sausage

  • 2

    tablespoons extra-virgin olive oil

  • 3

    assorted bell peppers, thinly sliced

  • 1

    bulb fennel, trimmed and chopped

  • 1

    large onion, cut into wedges

  • Kosher salt

  • 3

    cloves garlic, minced

  • 1

    teaspoon chopped fresh rosemary

  • 1/2

    teaspoon red pepper flakes

  • 1/2

    teaspoon fennel seeds

  • 1

    15 -ounce can no-salt-added diced tomatoes

  • 12

    basil leaves, chopped, plus more for topping

Directions

45Preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 more minute. Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a splash of water if the sauce gets too thick.) Top with more basil.

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