Skillet Sausage and Peppers Recipe for Bold, One-Pan Flavor

A one-pan classic with caramelized onions, blistered peppers, and juicy sausage - all done in a hot skillet the way it should be.

Why Skillet Sausage and Peppers Is Always a Good Call

There’s something deeply satisfying about this dish. It’s rustic but balanced, bold but simple. The skillet does all the work, building flavor in stages — first the sausage, then the onions and peppers, then the whole thing together in its own juices.

No boiling. No oven. Just the right kind of heat, a heavy-bottomed pan, and a little attention. The result? A sausage and peppers skillet that belongs in your regular rotation.

What You’ll Need

• Italian sausage links (sweet, hot, or mixed)

• Bell peppers (a mix of red, yellow, and green)

• Yellow or red onion

• Olive oil

• Garlic, minced

• Crushed red pepper flakes (optional)

• Salt and black pepper

• Splash of white wine or chicken broth (optional)

• Fresh parsley, chopped
  

For a heartier meal, serve it with crusty bread, over rice, tossed with pasta, or tucked into toasted rolls.

Step-by-Step: Skillet Sausage and Peppers

Sear the sausage
Slice the sausage into 1-inch chunks or cook the links whole if preferred. Heat olive oil in a cast iron skillet over medium heat. Sear the sausage until browned on all sides. Remove and set aside.

Cook the onions and peppers
In the same skillet, add a little more oil if needed. Add sliced onions and bell peppers. Season with salt and pepper. Cook for about 8 to 10 minutes until softened and caramelized at the edges.

Add garlic and return sausage
Stir in the minced garlic and red pepper flakes. Cook for one minute until fragrant. Add the sausage back to the pan and toss to coat.

Deglaze the pan
Add a splash of white wine or broth to lift up the browned bits. Simmer for 2 to 3 minutes to blend the flavors.

Finish and serve
Top with fresh parsley and serve hot. Keep it simple, or build it into sandwiches or grain bowls.

How to Get the Peppers Right

Peppers should be tender but still hold their shape. The trick is to slice them evenly and cook them long enough to release their sweetness without turning them soft.

High heat helps, but don’t rush it. Let the peppers sit for a minute or two before stirring. That stillness gives you those browned edges that make skillet sausage and peppers so addictive.

Go for a mix of red, green, and yellow. The red and yellow are sweeter, while the green brings bite and contrast.

Common Mistakes to Avoid

• Using too much oil
The sausage releases fat as it cooks. Too much oil upfront makes the dish greasy. Start small and add more only if the pan dries out.

• Skipping the sear
That deep golden crust on the sausage adds flavor. Don’t move it too soon. Let it brown.

• Overcooking the peppers
They should soften, not turn limp. Watch the heat and avoid over-stirring.

• Burning the garlic
Always add garlic at the end. A few seconds too long and it turns bitter.

• Forgetting to season as you go
Salt the peppers and onions while they cook, not just at the end. This builds depth.

Each small move stacks up, a better sear here, a little timing there, and that’s what takes this skillet sausage and peppers recipe from good to great.

Variations Worth Trying

• Spicy and sweet
Use a mix of hot and sweet Italian sausage for contrast.

• Add a tomato base
Stir in a spoonful of tomato paste with the garlic and deglaze with crushed tomatoes for a saucy version.

• Grain bowl style
Serve over farro, quinoa, or rice with a drizzle of lemon juice or balsamic glaze.

• Pasta night
Toss everything with penne and finish with Parmesan and olive oil.

• Sheet pan swap
If cooking for a crowd, roast the sausage and veggies in a single layer at 425°F until golden, then finish with fresh herbs.

What to Serve with Skillet Sausage and Peppers

• Crusty bread or garlic toast for scooping up every bite
• Creamy polenta or mashed potatoes for comfort food energy
• A crisp green salad with lemon vinaigrette to cut through the richness
• Simple roasted broccolini or asparagus for balance
• Cold beer, dry rosé, or sparkling water with citrus

The skillet does the heavy lifting. The sides just need to keep up.

Made in Alva Cookware

This recipe was built for Alva’s cast iron and stainless steel skillets. The heat holds steady, the sear builds fast, and cleanup stays easy. Whether you’re cooking links whole or sliced, Alva gives you that even char and caramelization this dish needs. 

[Explore Alva’s full skillet line - trusted by cooks who like their dinners bold and done right.]

What Home Cooks Are Doing

• Swapping in chorizo or kielbasa for a twist on the base
• Adding baby potatoes and roasting it all in the oven
• Finishing with a dash of red wine vinegar for brightness
• Using mini sweet peppers for more color and sweetness
• Turning leftovers into sausage and pepper egg scrambles

Got your own take? Drop it in the comments. There’s no one way to do skillet sausage and peppers, just the way that works best in your kitchen.