Description

A quick, forgiving, and flavorful one-pan meal featuring smoked sausage, bell peppers, and onions in a balsamic glaze. Perfect for busy weeknights or holiday gatherings.

Ingredients

Scale

1 pound smoked sausage (Kielbasa or Andouille), sliced into half-moons
3 large bell peppers (mixed colors), sliced into strips
1 medium yellow onion, sliced into half-moons
4 cloves garlic, minced
2 tablespoons balsamic glaze
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and black pepper to taste
Optional: 1 cup sliced mushrooms
Optional: ½ cup crumbled feta cheese
Optional: 2 tablespoons fresh parsley, chopped

Instructions

Slice the sausage, peppers, and onion. Mince the garlic and have all ingredients prepped.
Heat a large skillet over medium heat. Add olive oil and sliced sausage in a single layer. Sear undisturbed for 2 minutes, flip, and cook for another 2 minutes. Remove sausage and set aside.
In the same pan, add peppers and onions. Increase heat to medium-high and sauté for 5-7 minutes until tender and slightly charred. Deglaze with a splash of water if sticking occurs.
Reduce heat to medium-low. Add minced garlic and Italian seasoning, stirring for 1 minute until fragrant. Pour in balsamic glaze and simmer for 1 minute.
Return sausage to the pan. Toss to coat in sauce and heat through for 1-2 minutes. Adjust seasoning with salt and pepper.
Serve immediately, topped with optional feta and fresh parsley.

Notes

Do not crowd the pan; cook in batches if doubling the recipe. Add garlic at the end to prevent burning. If using balsamic vinegar instead of glaze, simmer to reduce. Can be made ahead by prepping veggies the night before.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/4 of the skillet
Calories: 320
Sugar: 8
Sodium: 680
Fat: 22
Saturated Fat: 7
Carbohydrates: 15
Fiber: 3
Protein: 18

Keywords: smoked sausage, skillet recipe, labor day dinner, quick meals, one pan meal, balsamic glaze, easy dinner, weeknight dinner