Easy Italian Sausage & Pepper Skillet
Summer is officially here and I’m kicking off the season with this Easy Italian Sausage & Pepper Skillet! Made with smoked Italian chicken sausage and white wine sautéed peppers and onions. Serve them up in gluten-free sub rolls or buns with waffle fries and drizzle them with the most delicious honey mustard garlic aioli sauce for the perfect summertime meal!
Servings : 4
Prep Time: 15 minutes
Cook Time : 15 minutes
Ingredients
2 tablespoons olive oil, divided
4 Italian chicken sausages, See Recipe Notes
1 medium red bell pepper, julienned
1 medium green bell pepper, julienned
1/2 large sweet onion, julienned
1 tablespoon minced garlic
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
salt + pepper to taste
1/4 cup dry white wine
For the Hot Honey Mustard Garlic Aioli
1/4 cup garlic mustard aioli sauce, See Recipe Notes
2 tablespoons mayonnaise
2 tablespoons hot honey
Optional For Serving
gluten-free sub rolls or buns
waffle or regular fries
Directions
In a medium sized skillet, heat 1 tablespoon of oil over medium heat. Once hot, add in your Italian sausages. Cook them for 6-8 minutes turning often so they brown evenly on all sides. Once browned, transfer them to a plate and set aside.
To the same skillet, add the peppers and onions. Drizzle them with the remaining 1 tablespoon of olive oil and toss to coat them thoroughly. Allow the peppers and onions to cook for a few minutes, just until they begin to soften, then add in the minced garlic, parsley, oregano and season to taste with salt and pepper.
Continue to sauté the peppers and onions over medium heat for about 4 minutes, then transfer the Italian sausages back into the skillet. Pour over the white wine and use a spatula to gently scrape up any browned bits from the pan before reducing the heat to a low simmer the covering the pan with a lid.
Allow the sausages and peppers to simmer while you prepare the hot honey mustard garlic aioli. In a small bowl whisk together the garlic mustard aioli, mayo and hot honey until fully combined and smooth.
Plate and serve the sausage and peppers as is or enjoy them in gluten-free buns if desired with the hot honey mustard aioli drizzled on top and a side of fries.
Notes
I used Aidell’s fully cooked sausage but you can use whatever Italian sausage you prefer! Just be sure to adjust the cooking times if the sausage you are using is not fully cooked.
This Aioli Garlic Mustard Sauce is what I used. Can be substituted for Dijon mustard.
