Eosinophilic Esophagitis Friendly Italian Sausage and Peppers
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Learn more →Ingredients
4 servings
- 1 ½ lb fresh italian-style pork sausage links (unprocessed, no nitrates or fillers)
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, halved and sliced ¼-inch thick
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- 4 cloves garlic, thinly sliced
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sausage links and sear, turning occasionally, until browned on all sides, about 6–8 minutes total. Transfer the sausages to a cutting board — they will not be fully cooked through at this point.
- 2
Slice the sausages on the bias into 1-inch pieces and return them to the skillet. Continue cooking over medium heat, stirring occasionally, until the sausage pieces register 160°F (71°C) on an instant-read thermometer at the center, about 4–5 minutes more. Transfer the sausage pieces to a plate and set aside.
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