Day 237: Spicy, Simple Sausages

A brief inventory of my fridge, which is always pretty empty towards the end of the week, revealed 2 bell peppers, an onion, and some fresh thyme.  What to do?  Homemade reduced fat sausage and peppers!  All I needed to buy was the meat.

My favorite sausage is Diestel spicy turkey sausage, but I was only willing to visit one store tonight and they didn't have it so I settled for the good old San Francisco fallback, Aidells.  I almost always choose a turkey or chicken sausage since they contain a lot less fat than pork.  Tonight I chose the perfectly spicy chicken with habanero and green chile flavor.

Making sausage and peppers is so easy, making it a great midweek meal, especially if you've purchase pre-cooked sausage.  Pre-heat a pan with olive oil and brown the sausage on all sides.  You can use uncooked sausage if you'd like - just know that you'll have to cook it longer.

Once the sausage is browned, remove it from the pan and set it aside.  Deglaze the pan with either white wine or chicken broth and reduce the heat to medium-low.  Add one thinly sliced yellow onion, two thinly sliced bell peppers (red, yellow, and/or orange), and 3 cloves of minced garlic and saute on medium high heat until soft (7-8 minues).  Reduce heat to medium low, cover the pan, and cook until the veggies are cooked to the desired degree.

Slice the sausages in half lengthwise and add them and whatever juices have collected into the pan.  If you have thyme on hand, throw the leaves from 5-6 sprigs in there as well.  Turn the sausages cut-side down and cover with the pepper and onion mixture.  Cook for another few minutes until the sausage is heated through and serve!

If you try this out with a particular kind of sausage and it turns out great, leave a comment and let me know what flavor I need to try next!