Make low carb sausage and peppers your next weeknight dinner! Savory sausage and sweet bell peppers bring plenty of flavor to this satisfying homemade meal!!
Golden sausage, sweet peppers with lightly blistered edges, and garlicky pan juices that deserve to be spooned over every bite: this low carb sausage and peppers recipe gives you a very good reason to stay home for dinner!
Ingredients
- 1 pound fresh Italian pork sausage links
- 1 tablespoon olive oil, divided
- 3 medium bell peppers, about 14 to 16 ounces before trimming
- ½ small yellow onion, about 2 ounces
- 3 medium garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes, optional
- ⅓ cup water
- ⅓ cup low-sodium chicken broth
- 1 teaspoon red wine vinegar, plus up to 1 teaspoon more to taste
- Fine salt, as needed
- 2 tablespoons chopped flat-leaf parsley
Servings: 4
How to Make Low Carb Sausage and Peppers
Pat sausage links dry with paper towels, then prepare peppers, onion, and garlic before turning on your stove so you are ready when things start sizzling.
Set a wide 12-inch skillet over medium heat for about 2 minutes, add 2 teaspoons olive oil, and tilt gently to coat its base; oil should look fluid and shimmer slightly without smoking.
Keep links whole and avoid piercing their casings, since you want their juices staying inside while they cook.
Lay sausage links in your skillet with a little space between them and cook for 6 to 8 minutes, turning every couple of minutes until several sides have golden-brown patches.
You are developing color at this stage, so do not expect fully cooked centers yet; if casings darken quickly or pan drippings begin turning black, lower your heat.
Don’t skip this browning step, because those savory bits left behind will season your peppers beautifully!
Lower heat to medium-low, carefully pour in ⅓ cup water, and immediately cover with a lid, keeping your face and hands away from rising steam.
Let links gently simmer for 7 to 10 minutes, turning once, then check their centers with an instant-read thermometer inserted from one end toward the middle; fresh pork sausage needs to reach 160°F (71°C), while fresh chicken or turkey sausage needs 165°F (74°C).
Thick links may need a few extra minutes, so use temperature as your deciding factor, adding a splash of water if your skillet dries out.
Transfer cooked links to a clean plate and let them rest while you cook vegetables. These temperatures follow USDA sausage safety guidance.
Uncover your skillet and let any remaining water evaporate over medium-high heat, leaving roughly 1 tablespoon rendered fat behind; spoon off excess if your sausage released a lot, or add reserved olive oil if the surface looks dry.
Add peppers and onion, spread them as widely as possible, and leave them alone for about 2 minutes before tossing.
Continue cooking uncovered for 8 to 10 minutes total, stirring every minute or two, until peppers have browned patches and bend easily but still offer a little resistance when bitten.
A lively sizzle is useful here; smoke is your cue to turn heat down. Resist constant stirring, because peppers cannot brown if you keep interrupting them!
Reduce heat to medium, push vegetables slightly aside, and add garlic, oregano, black pepper, and optional red pepper flakes to an exposed spot with a little fat.
Stir for about 30 seconds, just until garlic smells fragrant, then add tomato paste and work it around that same area for 45 to 60 seconds until its color deepens slightly.
Pour in chicken broth and scrape up brown bits with a wooden spoon, then toss everything together and simmer uncovered for 2 to 3 minutes. You want a glossy coating and a small amount of pan juice, so give it another minute if liquid still pools heavily.
Cut rested sausage into ½-inch-thick diagonal slices, add them to your skillet with any collected juices, and gently toss for 1 to 2 minutes until hot and evenly coated.
Turn off heat, stir in 1 teaspoon red wine vinegar, and taste a bite containing both sausage and pepper before deciding whether it needs salt or another small splash of vinegar.
Scatter parsley over everything and serve while peppers are glossy and sausage is juicy; quality control may require one extra bite, but do try to leave dinner for everyone else!
Serving Suggestions
Spoon sausage and peppers over sautéed cauliflower rice to catch those garlicky juices, or serve alongside mashed cauliflower if you prefer something creamy. Cook either side separately so extra moisture does not thin your skillet sauce.
For a lighter plate, add crisp romaine with cucumber and a lemon-olive oil dressing. Roasted zucchini works well, too, especially if you let it develop golden edges before serving.
You can also serve this straight from your skillet with a little freshly grated Parmesan. Go lightly at first and taste, because sausage already brings plenty of seasoning!
Next time you want a dinner with browned edges, juicy sausage, and plenty of sweet, garlicky vegetables, make this low carb sausage and peppers and give each ingredient a little time in your skillet.
Let sausage brown, give peppers room, and taste before adding that final splash of vinegar, because those small decisions are what make every forkful worth looking forward to!
