Sausage with Peppers Onions and Beer
Transform your dinner table with the bold, comforting flavors of Sausage with Peppers, Onions, and Beer—a classic dish that’s as hearty as it is satisfying. This one-pan recipe combines juicy Italian sausage, caramelized peppers and onions, and a splash of your favorite lager or pale ale for a rich, aromatic sauce that elevates every bite. Enhanced with garlic, oregano, and optional red pepper flakes for a touch of heat, this dish bursts with rustic charm. Perfect for a casual weeknight meal or game-day spread, it can be served over rice, on its own, or nestled into hoagie rolls for the ultimate sandwich experience. Quick to prepare and loaded with flavor, this crowd-pleaser is destined to become a go-to recipe in your kitchen!
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Recipe Information
Ingredients
- 6 links Italian sausage (mild or hot)
- 2 large Red bell peppers
- 2 large Green bell peppers
- 2 large Yellow onion
- 2 tablespoons Olive oil
- 3 medium Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried oregano
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 1 cup Beer (lager or pale ale)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 6 pieces Hoagie rolls (optional, if serving as sandwiches)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. Add the sausage links and cook them until browned on all sides, about 6-8 minutes. Remove the sausages from the pan and set aside.
While the sausages are cooking, core and slice the red and green bell peppers into thin strips. Peel and slice the onions into rings. Mince the garlic cloves.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced peppers and onions. Cook over medium heat, stirring frequently, until they soften and begin to caramelize, about 8-10 minutes.
Add the minced garlic, salt, black pepper, dried oregano, and crushed red pepper flakes (if using) to the skillet. Stir and cook for 1-2 minutes until fragrant.
Reduce the heat to medium-low. Return the sausages to the skillet, nestling them into the peppers and onions.
Pour the beer over the sausages and vegetables. Cover the skillet with a lid and simmer for 20 minutes, turning the sausages occasionally, until they are fully cooked and the flavors meld.
Remove the lid and let the liquid reduce slightly for 3-5 minutes if you prefer a thicker sauce.
Garnish with freshly chopped parsley before serving. Serve hot on its own or stuffed into hoagie rolls if desired.
Nutrition Facts
Calories |
3395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 8287 mg | 360% | |
| Total Carbohydrate | 353.1 g | 128% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 58.8 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3420 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
