Skillet Sausage and Peppers

Beth Pierce


I love this recipe. Skillet Sausage and Peppers is so easy and tastes so darn good. It is one of hubby’s favorite meals. I bet you never knew that sausage, peppers and onions could come together in such perfect harmony. You can serve it over rice, couscous, pasta or spaghetti squash for a low carb option. I like it just by itself! They sell so many tasty and healthy chicken sausages these days.


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 2 tsp
    sesame oil
  • 4
    chicken sausages cut in bite size chunks
  • 1
    green pepper diced
  • 1
    red pepper diced
  • 1
    large onion diced
  • 2
    large cloves garlic minced
  • 1 Tbsp
  • 1/4 c
    low sodium soy sauce
  • 2 Tbsp
  • 1 tsp
    sriracha hot chili sauce
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    fresh ginger
  • 1/3 c

How to Make Skillet Sausage and Peppers


  1. Add 1 tablespoon olive oil and one teaspoon sesame oil to large skillet over medium heat. Add sausage and cook until lightly browned. Remove to plate.
  2. Add 1 tablespoon olive oil and 1 teaspoon sesame oil to the skillet over medium high heat. Cook the peppers and onions on medium high for about 8 minutes or until the onions are lightly browned on the edges. Add the garlic and cook for 1 minute. Add the sherry, soy sauce, mirin, sriracha sauce, Worcestershire, fresh ginger, and ketchup. Mix gently until combined. Add the sausages back to the skillet and allow everything to warm for 1-2 minutes.
  3. NOTES
    Mirin is sweetened sake. You can sub three parts sherry to one part sugar or omit if it is difficult to find.
    Both mirin and sriracha would be in Asian food section of your grocery store.

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