This sausage and peppers recipe is so easy, I almost thought of not posting it at all. So how about if we call it a meal “idea,” then? 🙂
You do have to be careful of store-bought sausages. They can contain gluten and other funky ingredients, so always check your labels. I get mine straight from the butcher, or from Whole Foods, asking them directly what they put in them. I actually cook a little extra sausage, so that I can garnish my curried butternut squash soup with it.
If you have time, you can saute everything in stages, so that you get all the flavors in one oil. But if I’m in a rush, I usually have two pans going. It still turns out tasty.
1/4 cup olive oil, divided
1 1/2 to 2 pounds mild Italian pork sausages (minimal ingredients)
2 bell peppers, sliced
1 onion, sliced
8 ounces mushrooms, sliced
Dijon mustard, optional
Heat oil in a heavy-bottomed skillet over medium-high heat. Add the sausages and cooked until brown, about 5 minutes each side. Turn the heat down to medium, and continue to cook, flipping occasionally, until the sausages are cooked through.
In another pan, saute onions in oil until sweating (for low FODMAPs continue to cook until soft, then remove from pan and strain oil back to pan). Add the peppers to the pan and cook until also sweating. Add the mushrooms and continue to cook until veggies reached their desired tenderness. Some people like theirs a little more on the crunchy side. I like mine a little more toward caramelization.
When sausages and veggies are done, assemble plates and garnish with mustard. Serve with sauteed plantains.
Latest posts by Heather Jacobsen (see all)
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