Low Sodium Paleo Italian Sausage & Peppers Skillet

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Paleo Italian Sausage & Peppers Skillet

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Ingredients

4 servings

For the skillet

1 ½ lb italian-style pork sausage links (no fillers sugar or added sugar)
Jones Dairy Farm Sausage All Natural Golden Brown Mild Pork Links 10 Count - 7 Oz Smithfield Hometown Original Pork Sausage Links Applegate Natural Classic Pork Breakfast Sausage Frozen - 7oz J Pork Sausage Links All Natural - 12 OZ Mild Italian Pork Sausage
See all
2 tbsp olive oil, divided
1 medium 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, minced
½ tsp crushed red pepper flakes

For the marinara

1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ cup fresh basil leaves, torn

Instructions

1
Heat 1 tbsp of the olive oil in a 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 yet. Once cool enough to handle, slice them on the bias into 1/2-inch rounds.
2
Return the skillet to medium-high heat and add the remaining 1 tbsp olive oil. Add the onion and all three bell peppers and cook, stirring occasionally, until softened and beginning to char at the edges, about 7–8 minutes.

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