DIY

Chris Cooks: Sausage & Peppers

September 2, 2018  —  Written by Chris 

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This is a dish that is good to have in your back pocket, because of how versatile it is. Rich flavors, but also amazingly light due to being mostly vegetables. Pair with pasta, polenta, rice, or just eat as-is.

Watch the full video for this recipe.

Classic Sausage & Peppers

Print Recipe
5 from 3 votes

Sausage & Peppers

A simple dish that can be turned into a number of amazing meals. Rich, comforting, classic, and versatile. Pair with pasta, polenta, rice, mashed potatoes, or eat as-is. 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Keyword: gluten free, keto, peppers, sausage
Servings: 8

Ingredients

  • 2 tbsp olive oil
  • 10 links Italian Sausage
  • 1 large zucchini squash large diced
  • 3 any color bell peppers cut into 1in squares
  • 1 large yellow onion large diced
  • 5 garlic cloves roughly chopped
  • 5 sundried tomatoes chopped
  • 3 handfuls cherry tomatoes washed
  • 2 tsp orange zest
  • 1/4 cup orange juice fresh squeezed! - not concentrate
  • 2 sprigs thyme fresh
  • 2 sprigs oregano fresh
  • 1/3 cup tomato paste
  • 2 cups chicken bone broth
  • 1/4 cup basil fresh
  • 1/4 cup flat leaf parsley fresh

Instructions

  • Heat a large cast iron dutch oven to medium heat and add olive oil. Sear each sausage on both sides, remove and set aside. 
  • Add more olive oil to the pan if necessary. Then add all the other ingredients except the basil and parsley. Cut each sausage link into 3 pieces and add back to the pan. Sausage should be under cooked at this point, so don't taste any! 
  • Cover with an offset lid and simmer on medium low for 40 minutes, stirring every 10 minutes or so. About 20 minutes in, use the back of a wooden spoon to smash the cherry tomatoes.
  • Remove the lid and simmer on medium heat for another 20 minutes until the sauce has reduced and become smooth. Turn off the heat, add the basil and parsley, and stir. Serve warm with your favorite starch or eat as-is. 
Cutting BoardKnifeCast Iron Dutch Oven
Wooden SpoonIngredient CupsPepper Mill

What do you think?

  1. Amanda Johnson says:

    5 stars
    The best. I do sausage sandwiches with this recipe and it’s amazing. My extended family always asks me for the leftovers (if we have any)! I always do mild Italian sausage because my kids won’t eat the hot sausage

  2. Laura says:

    What sausage do you suggest?

  3. Vanessa says:

    5 stars
    This was honestly SO good! We had it on penne pasta – I used spicy Italian sausages and added a bit of chili flakes, also used diced heirloom tomatoes, Clementine oranges, and dried thyme (what I had on hand). I did add slightly less chicken broth since I was using it as a pasta sauce. Thank you for such a simple and delicious recipe! I’ll be making this again for sure.

  4. Anna Baldi says:

    This was perfect, I made it exactly as written and enjoyed every bite! Easy, filled with veggies, and rich with flavor. I’ve been enjoying all of the “Chris Cooks” recipes very much, thank you for taking the time to write them down for us all to enjoy!

  5. Kate says:

    5 stars
    This was delicious! My only mistake was using Italian turkey sausage rather than pork sausage in an attempt to be healthier. I think the turkey sausage couldn’t withstand the longer cooking time and it was dry/tasted too strongly of fennel. But the peppers, sauce, etc. were very good!

  6. Linda Grubbs says:

    Love new recipes! This looks like a winner!! Thanks

  7. Will definitely try these recipes

  8. Patricia says:

    If I can sub canned tomatoes, this looks like a good fall dish for rainy days… Okay if I slice the sausages thinner for easier eating? It must smell pretty amazing while cooking.

    • Chris says:

      The smell fills the whole house! It’s really a great recipe. Also, canned tomatoes work great and you can slice the sausage however you prefer. :)

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