Cooktop Cove: How to make low carb Italian sausage and veggies
By Emily Monaco
Sausage and peppers is an Italian-American classic, and it couldn't be simpler to make. In the recipe below, the quality of the sausages you choose will be the key to ensuring you get the best flavor possible. Ask your butcher for Italian sweet or spicy sausages, depending on your preference, and you'll be in for a real treat.
Splitting your sausages lengthwise doesn't just ensure you get even more crispy texture to this recipe: it also cuts down on cooking time! Use a nice sharp knife to cut your sausages to make sure that you slice them without tearing the casing.
Low-carb Italian sausage and veggies
4
10 minutes
20 minutes
30 minutes
3 tablespoons olive oil, divided
2 red bell peppers, deseeded and sliced into 1/2-inch strips
1 orange bell pepper, deseeded and sliced into 1/2-inch strips
1 yellow bell pepper, deseeded and sliced into 1/2-inch strips
1 green bell pepper, deseeded and sliced into 1/2-inch strips
2 red onions, halved and sliced into 1/2-inch rounds
1 tablespoon red wine vinegar
salt, to taste
4 sweet or spicy Italian sausages, halved lengthwise
Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add the red bell peppers and a pinch of salt, and cook, stirring occasionally, until the peppers are tender and slightly browned, about 5-7 minutes.
Remove the peppers and add another 1/2 tablespoon of oil. Cook the orange peppers in the same way and set aside separately.
Remove the peppers and add another 1/2 tablespoon of oil. Cook the yellow peppers in the same way.
Remove the peppers and add another 1/2 tablespoon of oil. Cook the green peppers in the same way.
Remove the peppers and add the remaining oil. Add the onions and a pinch of salt, and cook until they are tender and just starting to caramelize, about 10 minutes.
Arrange the peppers and onions on a serving dish, grouping each of the colors together. Keep warm.
Cook the sausages in the same pan until they are nicely browned on both sides. Drizzle the vegetables with the vinegar, and serve the hot sausages on top of the vegetables.