Sheet-Pan Sausage and Peppers
Makes: 4 servings
Total Carbohydrates: 10 grams per serving
Hands-on Time: 15 minutes
Total Time: 30 minutes
Cooking sausages in the oven is such a surprising pleasure: they turn the exact shade of even, burnished brown you’re always hoping for when you panfry them, but there is no fussing or spattering. Plus, the peppers and onions are perfectly sweet and crisp-tender – and they achieve this at just the exact moment the sausages are done. It is all so good and so easy, and will probably end up in the regular rotation in your house too. Do try the pickled peppers and parsley garnishes if you can: they add just the right amount of freshness and zip here.
If you’re looking to:
Lower the carbs: Add 2 more sausages to turn this into 6 servings.
1 pound bell peppers (a mix of colors is nice), cored, seeded, and sliced
1 red onion, halved and sliced
2 tablespoons olive oil
½ teaspoon kosher salt
1 pound Italian sausage (chicken, pork, or turkey; mild or spicy as you prefer)
1/3 cup sliced pepperoncini, plus a couple spoonfuls of the pickling liquid from the jar (optional)
A few parsley leaves (also optional)
Preheat the broiler.
Put the peppers and onions on a rimmed sheet pan, drizzle with olive oil, and sprinkle with salt.
Score the sausages (do this by making 4 or so half-inch slits along the curved side of each sausage). You don’t want to cut all the way through them; this just helps them straighten out and also not explode under the broiler. Tuck the sausages in among the peppers and onions and make sure they make contact with the bottom of the pan.
Broil 6 inches from the heat (in my oven this is the second rack down) until everything is browning and the sausages are cooked through, around 15 minutes. Rotate the pan as needed to brown everything evenly. Note: if you have a fancy thermometer, the sausages are cooked when they reach an internal temperature of 160 degrees; if you don’t, cut open and peek inside a sausage to make sure it’s no longer pink.
Top with the pepperoncini, pepperoncini juice, and parsley, then serve.