Introduction
Sausage and peppers has been a staple of Italian-American street food since the early 1900s, when Italian immigrants brought their traditional recipes to the bustling streets of New York City. Originally served stuffed in crusty bread at festivals and street fairs, this keto adaptation honors the dish's robust flavors while making it accessible to modern low-carb lifestyles. The dish gained particular fame at the Feast of San Gennaro in Little Italy, where vendors would cook enormous skillets of sausages and peppers, filling the streets with an irresistible aroma that drew crowds from blocks away.
Ingredients
• 4 Italian sausage links (about 1 pound), preferably sweet or mild
• 2 large bell peppers (1 red, 1 green), sliced into 1/4-inch strips
• 1 large yellow onion, sliced into 1/4-inch half-moons
• 3 cloves garlic, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chicken broth or water
• Fresh basil leaves for garnish (optional)
Step 1:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the Italian sausages and cook for 8-10 minutes, turning occasionally, until browned on all sides.
Step 2:
Add 1/4 cup chicken broth, reduce heat to medium-low, cover, and cook for 5 minutes until sausages are cooked through. Remove sausages to a plate and tent with foil.
Step 3:
In the same skillet, add remaining olive oil. Add sliced onions, fennel seeds, and a pinch of salt. Cook for 5 minutes until onions begin to soften.
Step 4:
Add bell peppers, garlic, oregano, remaining salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until peppers are tender-crisp.
Step 5:
Return sausages to the pan and cook for 2-3 minutes to reheat and combine flavors. Garnish with fresh basil if desired.
Q: Can I make this ahead of time?
A: Yes, you can prepare it up to 2 days in advance and reheat gently on the stovetop.
Q: How do I know when the sausages are fully cooked?
A: Internal temperature should reach 160°F (71°C), and there should be no pink when cut into.
Q: Can I freeze this dish?
A: Yes, it can be frozen for up to 2 months. Thaw overnight in refrigerator before reheating.
• Choose sausages with no added sugar or fillers to keep the recipe keto-friendly.
• Any color bell peppers can be used, but red and green provide nice color contrast.
• Hot Italian sausage can be substituted for those who prefer spicier food.
• For dairy-free version, ensure selected sausages contain no dairy fillers.
• Look for sausages with at least 80% meat content for best flavor and texture.
Serve hot, placing one sausage link per plate surrounded by the pepper and onion mixture.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results.
While sausages are cooking, use the time to slice peppers and onions to optimize total cooking time.
- Don't pierce the sausages while cooking to keep them juicy
- Cut vegetables in uniform sizes for even cooking
- Allow the peppers to get slightly charred for enhanced flavor
Try using turkey Italian sausage for a lighter version, or add sliced mushrooms for extra umami flavor.
Serve with cauliflower rice or zucchini noodles for a complete keto meal. Pairs well with dry red wine like Chianti.
Available year-round, best with fresh local peppers in summer
Contains potential allergens: garlic. Check sausage ingredients for additional allergens such as soy, dairy, or specific spices.
