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Italian Sausage with
Quick Pickled Peppers

This simple yet flavorful dish celebrates peak farmers' market season with juicy, grilled or seared Italian sausage paired with vibrant, quick-pickled peppers. After a quick char in the pan, the peppers are brightened with vinegar and lemon, balancing the rich, savory bite of the sausage. It's an easy, rustic meal that brings out the best in seasonal ingredients.

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Ingredients:

  • 4 Italian sausages (sweet or spicy)

  • 1 tbsp olive oil

  • 4–5 whole peppers of your choice (Long Hots, Friggitello, Peperone di Pontecorvo, Shishitos, or 1 bell pepper julienned)

  • 2 cloves garlic, slivered

  • Salt to taste

  • 1 tbsp sherry vinegar

  • ½ lemon, juiced

Method:

Heat a large pan over medium heat with a little olive oil and sear the Italian sausages until browned on all sides. Reduce the heat to medium-low and continue cooking until they reach an internal temperature of 160°F, then remove them from the pan and set aside. Turn the heat back up to medium-high and add your choice of whole peppers (or julienned bell pepper), cooking until they develop a slight char. Lower the heat to medium, add the slivered garlic, and stir for about 30 seconds until fragrant. Season with salt, then deglaze the pan with sherry vinegar and a squeeze of fresh lemon juice, scraping up any browned bits. Pour the charred peppers and pan juices over the sausages and serve hot with crusty bread or roasted potatoes.

Enjoy!

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