Sausage and Veggies Skillet

A quick and easy one-pan dinner featuring browned sausage and caramelized peppers, perfect for weeknight meals.

Scale

450 g (1 lb) smoked sausage, sliced 1 cm (1/4–1/3 inch)
2 tbsp (30 ml) neutral oil (canola or vegetable)
1 large yellow onion, thinly sliced (about 200 g / 7 oz)
2 bell peppers (mixed colors), cut into 1.5 cm (1/2-inch) strips (about 300 g / 10 oz)
200 g (1 cup) cherry tomatoes, halved — optional
2 cloves garlic, minced (6–8 g)
120 ml (1/2 cup) low-sodium chicken broth or water
1 tsp (5 g) smoked paprika
1/2 tsp (2 g) red pepper flakes — optional
Kosher salt and black pepper to taste
15 g (1/4 cup) chopped parsley or basil for finishing
Juice of 1/2 lemon (about 15 ml / 1 tbsp) or 1 tsp (5 ml) red wine vinegar

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Slice and preheat: Slice the smoked sausage into 1 cm rounds and heat a skillet over medium-high for about 2 minutes.
Brown the sausage: Add oil and sausage in a single layer, browning for 3–4 minutes on each side until caramelized. Transfer to a plate.
Caramelize the aromatics: Reduce heat to medium, add onion and salt, sautéing for 5–6 minutes until translucent and fragrant.
Cook peppers and tomatoes: Add bell peppers, stirring for 4–5 minutes, then add cherry tomatoes for another 1–2 minutes until softened.
Add garlic and spices: Stir in garlic, paprika, and red pepper flakes, cooking for 30–45 seconds until aromatic.
Deglaze and finish: Return sausage to the pan, add broth, scraping brown bits. Simmer for 2–3 minutes until sauce coats the mixture.
Brighten and serve: Remove from heat, stir in parsley and lemon juice, adjusting with salt and pepper to taste. Serve hot.

Pair with rice or crusty bread to soak up juices. Can be made ahead by browning sausage in advance.