Main meal

Italian sausage and peppers

Name: Italian sausage and peppers
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb Italian pork sausages; 14 oz Bell peppers; 5½ oz Onion; 2 tbsp Olive oil; Garlic cloves, four, sliced; Fennel seeds, a teaspoon, crushed; Red pepper flakes, to taste; Red wine vinegar, a splash at the end; Sea salt, to taste

The sausages are browned and taken out before the peppers go in, then returned to finish — cooked through in one pan from the start, they steam in pepper water and the skins never crisp.

8gnet carbs

40gfat

22gprotein

480kcal

Per serving40 minServes 4

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Ingredients

For the whole dish · serves 4

Italian pork sausages1½ lb
Bell peppers14 oz
Onion5½ oz
Olive oil2 tbsp
Garlic clovesfour, sliced
Fennel seedsa teaspoon, crushed
Red pepper flakesto taste
Red wine vinegara splash at the end
Sea saltto taste

Served with

The side the app pairs with it. Tap Swap in the app for another that fits.

Garlic-roasted broccoli with chili flakes

+5g net · 113 kcal · 25 min · together 13g net, 593 kcal

Method

6 steps · 40 minutes

Check the sausage label for rusk or breadcrumb before anything else. Italian sausage is usually clean and supermarket sausage usually is not.
Brown them whole in the oil over medium heat, turning, until colored all over but not cooked through. Lift them out.
Peppers and onion into the fat, cut into wide strips, and left alone until they catch and soften, about 12 minutes.
Garlic, fennel seed and pepper flakes for the last minute only.
Sausages back on top, lid on, 8 minutes to finish through.
A splash of vinegar off the heat. Sausage and pepper are both sweet and the dish falls flat without it.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.