Country-style sausage and peppers

Total Time
52 min
12 min
40 min
This old-fashioned favorite—a staple of street fairs everywhere—becomes a satisfying one-pot meal with the addition of potatoes. Partially cooked cubed potatoes, a great time-saver found in the produce section of most supermarkets, are put to good use here. Either green or red bell peppers will work just fine in this dish or you could use a mix of both if you’d like. While this dish cooks on the stovetop, make a garden salad chock-full of your favorite veggies like tomatoes, cucumbers, broccoli florets and onions for filling side dish. A tangy red wine or balsamic vinaigrette would pair well the sausage and peppers.


Low-fat sausage(s)

½ pound(s), sweet or hot Italian links, pricked with a fork


¼ cup(s)

Olive oil

1 Tbsp, exra-virgin

Uncooked potato(es)

1 pound(s), package, refrigerated, and partially cooked cubes

Sweet red pepper(s)

2 large, or green, seeded and cut into 1⁄2-inch-thick strips

Uncooked red onion(s)

1 large, thickly sliced


1 large clove(s), finely chopped

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  1. Bring the sausage links and water to a boil in a large nonstick skillet. Reduce the heat and simmer, covered, about 5 minutes. Uncover and cook, turning the sausages occasionally, until well browned and cooked through, about 15 minutes. Transfer the sausages to a plate. When cool enough to handle, thinly slice.
  2. Add the oil to the same skillet, then stir in the potatoes, bell peppers, onion, and garlic. Sprinkle with the salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 12 minutes. Return the sausages to the skillet and cook until heated through, about 3 minutes. Yields 1⁄2 sausage link with 11⁄4 cups vegetables per serving.