Spicy Chicken Sausage and Peppers

An American-inspired side of browned spicy chicken sausage tossed with sautéed bell peppers and onions, finished with garlic, vinegar, and parsley. It works as a warm accompaniment for grain bowls, roasted meats, or salads.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 15 ml olive oil divided
• 340 g spicy chicken sausage sliced into 1.25 cm rounds
• 15 ml olive oil divided
• 1 count yellow onion halved and thinly sliced
• 1 count red bell pepper seeded and sliced into 1 cm strips
• 1 count yellow bell pepper seeded and sliced into 1 cm strips
• 3 g fine salt divided
• 3 count garlic cloves minced
• 2 g smoked paprika measured as 1 teaspoon
• 1 g black pepper freshly ground, measured as 1/2 teaspoon
• 1 g fine salt divided
• 15 ml apple cider vinegar measured as 1 tablespoon
• 8 g fresh parsley chopped

Instructions

1. Heat a large skillet over medium-high heat. Add 15 ml olive oil, then add the sliced chicken sausage in a single layer. Cook, turning once or twice, until browned on the edges and heated through, 4 to 6 minutes. The sausage is browned in spots and hot in the center.
2. Add the remaining 15 ml olive oil, then add the onion and both bell peppers with 3 g salt. Sauté, stirring occasionally, until the vegetables soften and start to caramelize at the edges, 6 to 8 minutes. The peppers are tender-crisp and the onion is translucent with some browned edges.
3. Add the garlic, smoked paprika, black pepper, and the remaining 1 g salt. Cook, stirring, for 30 to 45 seconds until fragrant. The garlic smells fragrant but has not browned.
4. Return the sausage to the pan if needed, add the apple cider vinegar, and toss for 15 to 30 seconds to coat and loosen any browned bits. Off the heat, fold in the parsley. The pan looks glossy, and the sausage and vegetables are evenly coated.
5. Serve warm as a side. The dish is hot, glossy, and the vegetables are tender-crisp rather than mushy.