Nickel Allergy Friendly Paleo Italian Sausage & Roasted Red Pepper Skillet

Total time50 min

Prep time15 min

Cook time35 min

Nickel Allergy Friendly Paleo Italian Sausage & Roasted Red Pepper Skillet

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Ingredients

4 servings

1 ½ lb italian-style pork sausage links (no fillers sugar or added sugar)
H-E-B Natural Smoked Turkey Sausage Links - Original
See all
Chef's tip
Match the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through.
2 tbsp olive oil, divided
2 medium bell peppers (any color), sliced into ¼-inch strips
1 medium yellow onion, sliced into ¼-inch half-moons
1 jar (12 oz) roasted red peppers, drained and sliced into strips
4 cloves garlic, thinly sliced
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
½ cup chicken broth
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp dried basil
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
½ tsp fennel seeds
Ingredient note
Seeds are relatively high in nickel, so a low nickel diet restricts them, but the trace of fennel seeds used for seasoning here is likely fine. If you prefer to always avoid fennel seeds, please tap it and change its rating to Red.
¼ tsp red pepper flakes
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat 1 tbsp 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 into 1-inch rounds.
2
Return the skillet to medium-high heat and add the remaining 1 tbsp olive oil. Add the sliced bell peppers and onion and cook, stirring occasionally, until softened and lightly charred at the edges, about 6–7 minutes.

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