45 minutes
A hearty skillet meal featuring Italian pork fennel sausages, bell peppers, and onions with a touch of garlic, red wine vinegar, and herbs.
Italian Pork Fennel Sausages
0 lb
Extra Virgin Olive Oil, For cooking
to taste
Bell Pepper, Sliced into 1/4-inch strips
each
Red Onions, Sliced into 1/4-inch half-moons
each
to taste
to taste
Garlic Clove, Minced
each
tablespoons
pinches
pinches
Fresh Basil Leaves, For garnish
to taste
Large Eggs, Optional
each
1. Prepare and Par-cook Sausages
Give your Italian pork fennel sausages a few quick pricks with a skewer or the tip of a paring knife. Simmer the sausages in a skillet with just enough water to cover the bottom, cooking for about 5 minutes until tiny bubbles appear.
2. Sauté Peppers and Onions
Heat extra-virgin olive oil in a wide skillet over medium heat. Add sliced bell peppers and red onions, seasoning with salt and pepper. Sauté for about 10 minutes until softened and caramelized. Stir in minced garlic and cook until fragrant. Add red wine vinegar and stir well.
3. Brown the Sausages
In a separate pan, drizzle olive oil and brown the sausages evenly for about 2 to 3 minutes per side until they have a golden crust.
4. Assemble the Skillet
Spoon the peppers and onions onto a platter. Place the browned sausages on top and sprinkle with crushed red pepper, dried oregano, and garnish with fresh basil leaves.
5. Fry Eggs (Optional)
If desired, fry eggs in a skillet with olive oil, season with salt and pepper, and serve atop the sausage and peppers.
Start with high-quality sausages from a reputable butcher or brand, and consider a mix of hot and sweet Italian sausages. Remove them from the casing for a crumbly texture that melds well with other ingredients.
Ensure your pan is hot and not overcrowded when browning sausages. Let them develop a crust before turning and deglaze the pan with wine or stock to incorporate the browned bits into your dish.
Don’t skimp on aromatics like onions, minced garlic, fennel seeds, and fresh herbs like thyme or rosemary to deepen the flavor.
Mix bell peppers for sweetness and mild Italian frying peppers for complexity. Charring the peppers slightly allows sugars to caramelize, adding a hint of smokiness.
A splash of balsamic vinegar or fresh lemon juice at the end of cooking can brighten the dish, cutting through the richness of the sausages.
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