Sausage and Peppers

Sausage and Peppers

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  • Prep Time


  • Total Time


  • Servings



  • 16

    links sweet Italian sausage, with or without fennel seeds

  • ΒΌ

    cup extra-virgin olive oil, or as needed

  • 8

    garlic cloves, peeled

  • 1

    pound white, shiitake, or crimini mushrooms, a mix of two or three

  • 3

    large yellow onions, cut into 1-inch wedges (about 5 cups)

  • 6

    pickled cherry peppers, stemmed and seeded, but left whole

  • 2

    medium yellow peppers , cored, seeded, and cut into 1-inch strips

  • 2

    medium red bell peppers, cored, seeded, and cut into 1-inch strips


Poke the sausages all over with a fork. Divide 1/4 cup olive oil between two large heavy skillets and heat them over medium heat. Divide the sausages between the skillets and cook, turning occasionally, until the sausages are well browned on all sides, about 8 minutes. About half way through browning the sausages, whack the garlic with the flat side of a knife and toss half the cloves into each skillet. Transfer the browned sausages and garlic to a 13 x 9-inch baking dish, leaving the fat behind. While the sausages are browning, prepare the mushrooms. Trim the stems from the shiitakes, if using. Trim the stems from the white and crimini mushrooms if you like. Cut any mushrooms with caps larger than 2 inches in half; leave smaller mushrooms whole. Preheat the oven to 400 degrees F. Scatter the onions and cherry peppers over the fat in one of the skillets and the mushrooms over the fat in the other. Cook the onions, stirring often, until browned and wilted, but still quite crunchy, about 8 minutes. Cook the mushrooms until they have absorbed