One Pan Kosher Sausage and Peppers Recipe

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There’s nothing quite like the smell of sausages and peppers cooking together in one pan. It takes me back to Sunday dinners at my grandmother’s house, where she’d throw together this simple combination and somehow make it taste better than anything from a fancy restaurant. The key wasn’t expensive ingredients or complicated techniques. It was knowing exactly when to add each component and letting everything meld together.

I’ve been making this kosher version for years now, and it’s become one of those recipes I turn to when I need something satisfying without much fuss. The trick is getting the sausages properly browned first. Don’t rush this step. You want that golden crust because it adds so much flavor to the entire dish. Once you’ve got that foundation, the peppers and onions cook down into something sweet and silky.

Getting the Perfect Sausage Sear

What I love about this recipe is how forgiving it is. Got some extra mushrooms in the fridge? Toss them in. Want to add a little heat? A pinch of red pepper flakes does wonders. The vegetables become tender but still have some bite, and everything gets coated in those lovely pan drippings. It’s comfort food that doesn’t require you to dirty every pot in the kitchen.

Why This One Pan Method Works

This works perfectly for weeknight dinners served over rice or with some crusty bread alongside. I’ve also brought it to potluck dinners where it disappears fast. The leftovers reheat beautifully too, which makes it great for meal prep or quick lunches throughout the week.

One Pan Kosher Sausage and Peppers Recipe - Italian-American recipe
There's nothing quite like the smell of sausages and peppers cooking together in one pan. It takes me back to Sunday dinners at my grandmother's house, where she'd throw together this simple combination and somehow make it taste better than anything from a fancy restaurant. The key wasn't expensive ingredients or complicated techniques. It was knowing exactly when to add each component and letting everything meld together. I've been making this kosher version for years now, and it's become one of those recipes I turn to when I need something satisfying without much fuss. The trick is getting the sausages properly browned first. Don't rush this step. You want that golden crust because it adds so much flavor to the entire dish. Once you've got that foundation, the peppers and onions cook down into something sweet and silky. What I love about this recipe is how forgiving it is. Got some extra mushrooms in the fridge? Toss them in. Want to add a little heat? A pinch of red pepper flakes does wonders. The vegetables become tender but still have some bite, and everything gets coated in those lovely pan drippings. It's comfort food that doesn't require you to dirty every pot in the kitchen. This works perfectly for weeknight dinners served over rice or with some crusty bread alongside. I've also brought it to potluck dinners where it disappears fast. The leftovers reheat beautifully too, which makes it great for meal prep or quick lunches throughout the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds kosher beef or chicken sausages sliced into 1-inch pieces
  • 2 tablespoons olive oil divided
  • 1 large yellow onion sliced
  • 1 large red bell pepper cut into strips
  • 1 large green bell pepper cut into strips
  • 1 large yellow bell pepper cut into strips
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped for garnish

Method
 

  1. Heat 1 tablespoon olive oil in a large skillet or cast iron pan over medium-high heat.
  2. Add the sliced sausages to the pan and cook for 6-8 minutes, turning occasionally, until browned on all sides. Transfer sausages to a plate and set aside.
  3. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same pan.
  4. Add the sliced onion and cook for 3-4 minutes until it starts to soften.
  5. Add all the bell pepper strips to the pan and cook for 5-6 minutes, stirring occasionally, until they begin to soften.
  6. Add minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  7. Pour in the wine or broth and scrape up any browned bits from the bottom of the pan.
  8. Return the sausages to the pan and season everything with salt and pepper.
  9. Reduce heat to medium-low, cover, and cook for 8-10 minutes until peppers are tender and sausages are heated through.
  10. Remove from heat and sprinkle with fresh parsley before serving.

Notes

This dish keeps well in the refrigerator for up to 3 days and reheats beautifully. You can substitute any color bell peppers you prefer, and mushrooms make a great addition. Serve over rice, pasta, or with crusty bread. For a spicier version, increase the red pepper flakes or add a diced jalapeño with the garlic.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.
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