Sausage & Peppers

When I want a simple meal, with a lot of color, this is my go-to. Well, if I want a simple meal and I am playing the part of a bachelor. My wife and her pitiable lack of gall bladder disapprove of the peppers, so this is a dish I only get when I am on my own for a weekend, as I am now.

This is probably one of the first meals I ever made on my own. And I won’t claim that it originated with me; no, I learned by watching my mom make it for the family. It isn’t so much a recipe as an idea. Meat, onion and peppers, cooked together for long enough to sear and meld flavors. And I’ve made my mistakes, so I adjure you now: don’t for a moment consider plopping a lid on your pan! If you are curious, just try it. May a parental figure scold you for your failure to heed good advice!

So, it really is simple. Cut your meat. Start frying your meat. Wait until it is starting to brown, then cut a large onion. Add it to the pan. Cut a pepper. Add to the pan. Cut another pepper. Add to the pan. Cut a final pepper. Add to the pan. Simple. I aim for similarly bite-size chunks of everything.

Then cook until it is done. I usually go by the searing on the meat and the softening of the onion. Pair with pasta of your choice, and you are in business!

Print Recipe

Sausage & Peppers

Combination of Polska Kielbasa, onion and bell peppers. No fancy ingredients, just simple and tasty ones that together are more then they would have been alone.

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keyword: bell pepper, onion, polska kielbasa

Servings: 6

Ingredients

• 2 packs Polska Kielbasa (not important, but I have always used Hillshire Farms, as did my mother before me)
• 1 yellow onion
• 3 bell peppers (assorted colors, red, green yellow, orange…)

Instructions

• Place pan on medium-high burner. Cut sausage into bite-size pieces and add to the pan.
• Cook for 10 minutes, until just starting to brown, stirring occasionally.
• Cut onion in bite-size chunks, and add to the pan. Stir.
• Cut first pepper (go with the green). Add to the pan. Stir.
• Cut the second pepper (red?) and add it to the pan. Stir.
• Cut the final pepper. You decide the color. Then add it to the pan and stir.
• Cook until the meat is well-browned, onions are softened, and the peppers are just charring a bit, stirring occasionally.

Notes

I always serve this with elbow noodles. Pull back on butter or oil, if you are typically inclined to these, as the dish itself will provide.