Sausage and peppers | sweet vinegar pan sauce | polenta or hoagie rolls

sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories, while pork sausage is often less expensive.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, while carrots are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is usually less expensive.

Italian seasoning

🥗Healthier: fresh herbs

💰Cheaper: mixed dried herbs

Fresh herbs can enhance flavor without added salt, while mixed dried herbs can be more economical.

Heat oil in a large pan over medium heat.

Add 4 big Italian sausages and brown them until most of the way cooked inside, about 10-15 minutes.

Remove sausages from the pan and set aside.

Prep vegetables by slicing 3 large bell peppers and 1 big onion into wedges.

Return the pan to heat and lay sausages cut side down to brown them further.

Remove sausages again and add vegetables to the pan, stirring to deglaze the bottom.

Add at least 1/4 cup of red wine vinegar and a spoonful of sugar to the vegetables, mixing well.

Return sausages to the pan and toss everything together to reheat.

For polenta, bring 3 cups of water to a boil, add a pinch of salt, and whisk in 1/2 cup of finely ground cornmeal, cooking for at least 30 minutes.

Serve sausages and peppers in a hoagie roll or with polenta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens