Italian Sausage and Peppers
Whether you make them in the oven or grill, sausage and peppers are always a winning combination. Made with just 4 simple ingredients, you can have this fantastic meal on your table in no time.
Servings 4
Calories 481
Ingredients
- 1 lb Italian Sausages
- 3 medium red bell peppers sliced
- 2 medium onions sliced
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves unpeeled and whole
- 2 sprigs fresh thyme or 2 teaspoons of dried oregano
- salt & pepper to taste
Instructions
- Place the sausages, sliced peppers, onions, garlic, and thyme in a medium mixing bowl or large zip lock bag. If using a zip lock bag the bag. Toss to coat with two tablespoons of extra virgin olive oil.
In The Oven
- Preheat the oven to 425°F/220°C. Arrange the sausages and pepper mixture evenly in a single layer on a large, rimmed baking sheet.
- Season with salt and pepper. Bake for 25 to 35 minutes until the peppers are as tender and the sausages reach an internal temperature of 160°F/71°C for pork sausages or 165°F/74°C for chicken or turkey.
- Carefully remove the garlic cloves from the peel (they should easily pop right out), mash with a fork and mix into the rest of the dish.
- Taste for seasoning and add salt as needed before serving.
On The Grill
- Turn all burners to medium-high and heat grill with lid down until it reaches about 425°F/220°C, about 15 minutes. Scrape grate clean with the grill brush.
- Set the sausages aside. Place the peppers and onion mixer on a large sheet of foil—season with salt and pepper. Then, fold up the foil so it’s sealed around the mixture. Be sure to seal the folds well and piece the top foil packet with a few tips with a fork or small knife.
- Place the foil packet on the grill, close the lid and cook for 15 minutes.
- After 7 minutes, place the sausages on the grill over indirect heat, close the grill and cook for 5 minutes. Open the grill, flip the links and move to direct heat for another three to four minutes or until they get a good char and reach an internal temperature of 160°F/71°C for pork sausages or 165°F/74°C for chicken or turkey.
- Remove the foil packet and sausages from the grill.
- Carefully open the foil packet and remove the garlic cloves from the peel (they should easily pop right out), mash them with a fork, and mix into the pepper mixture. Serve with the sausages.
- Taste for seasoning and add salt as needed before serving.
Video
Notes
To make ahead: Refrigerate in an airtight container for up to 3 days.
Freezing Instructions: Freeze in an airtight, freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Place the in an oven-safe dish and cover with aluminum foil to retain moisture. Gently reheat in the oven at 250°F/121°C until warmed through (about 15 minutes).
Tips
In The Oven- For easy cleanup, line your baking sheet with foil or baking paper.
- If the baked sausages aren’t crisp enough, remove the peppers and onions and place the sausage under the broiler for a few minutes to crisp up.
- Add parboiled potatoes cut into bite-sized pieces for a complete meal.
- To keep the sausages from bursting on the grill, lightly prick them a few times with a fork.
- Don’t cook the sausages on direct heat the whole time. Instead, start on indirect and finish on direct heat for a nicely charred sausage.
- Be sure to pierce the top of the foil pack with the peppers a few times with a fork or small knife to allow steam to release.
- If the peppers aren't as tender as you'd like after 15 minutes, keep the sausages warm, re-seal the foil packet and cook until the peppers reach your desired tenderness.
- Add chopped fresh herbs such as parsley or basil to the foil pack for even more flavor.
Nutrition
Calories: 481 | Carbohydrates: 7g | Protein: 17g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 86mg | Sodium: 832mg | Potassium: 382mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg