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Slow Cooker Dump Sausage and Peppers
Andre Lewis

Sausage and Pepper Skillet

Whole sausage links can brown before the peppers go into the skillet, then finish in a small amount of white wine and broth. Leave the peppers in broad strips so they keep some shape beside the soft beans. The cannellini make this a full supper without needing sandwich rolls or a separate pot of pasta. A little broth left at the bottom is useful, but the vegetables shouldn't be floating. Uncover the pan at the end and let the juices reduce until they lightly coat the peppers and beans around the links.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 raw sweet Italian pork sausage links about 1 lb total
  • 1 tbsp olive oil
  • 1 large yellow onion thickly sliced
  • 1 red bell pepper cut into 1/2-inch strips
  • 1 yellow bell pepper cut into 1/2-inch strips
  • 3 garlic cloves thinly sliced
  • 1/3 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 tbsp red wine vinegar

Method
 

  1. Heat oil in a deep 12-inch skillet over medium heat. Brown sausage links for 6 to 8 minutes, turning to color several sides, then transfer to a plate while partly cooked.
  2. Add onion and both peppers to the same skillet and cook for 7 minutes, stirring occasionally, until their edges soften. Stir in garlic for 30 seconds.
  3. Pour in wine and simmer for 2 minutes, scraping the bottom. Add broth, oregano and pepper and return sausage with its juices.
  4. Cover and simmer over medium-low heat for 10 to 12 minutes until the center of each sausage reaches 160°F. Stir beans carefully into the spaces around the links.
  5. Uncover and simmer for 3 to 5 minutes until beans are hot and the liquid lightly coats the vegetables. Stir in vinegar and serve one link with one-quarter of the peppers and beans per person.