Italian Sausage, Onions, and Peppers

I know this may sounds a bit odd, but I have never made sausage, onions, and peppers before!  Nope, not one time!  I don’t really even know what came over me and gave me the notion to make it??  Omar and I are creatures of HABIT in a lot of areas, but most of all with the food we eat.  He could literally eat the same exact thing every single day forever and ever and be completely content.  I, on the other hand, can do this for about two weeks, then I have to throw something new in the mix.  Apparently, I was ready for something new!  I do realize I say this about a lot of my recipes…I really don’t believe in making bad food…BUT…This just might be one of my new favorite dishes!  My guess is that it’ll be even better tomorrow after it sits over night.

This would be so delicious in a French baguette, slightly toasted, and stuffed with the sausage, peppers, and onions in the baguette!  Eat your heart out, somebody!  BUT…Because we’re having our wedding in just a few short weeks, I’m trying really hard to only give myself a cheat day once a week.  NO MORE!  WHY is the pressure of looking perfect for your wedding so heavy?! It’s exhausting.  Nerve racking.  And to be perfectly honest, I hate being the center of attention.  Omar loves it.  I hate it.  Literally, I hate it.  My hands are sweating just thinking about it.  Okay, enough about us… GO MAKE YOU SOME OF THIS!!!  And if you throw it into a French baguette, please tell me how good it was!

Yields: 4 servings


  • 1 lb organic Italian Chicken Sausage (or whatever sausage you like)
  • 2 tbsp fat
  • 1 onion, sliced
  • 1 heaping tbsp garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup sliced mushrooms (I used baby bellas)
  • 1-14.5 oz can organic diced tomatoes
  • 1 tbsp Italian seasoning
  • 1 tbsp honey
  • salt and pepper to taste
  • pinch of cayenne or red pepper flakes, optional


  1. In a large saute pan on medium-high heat, add the fat and let it melt.  Add the sausages and brown on all sides.  Remove the sausages from the pan.  In the same pan with the cooked sausage drippings, add the garlic and onion.  Let it cook 4-5 minutes and then add the bell peppers and mushrooms.  Continue cooking for a couple more minutes.
  2. Add the diced tomatoes, Italian seasoning, honey, salt, and pepper.  Stir everything together well.  Let this continue cooking for a bit longer on medium-low heat.
  3. Cut your sausages however you want….bite size, diagonally, or leave them in links if you want.  Add them back to the pan and let all the juices and flavors marry!   Cook on low heat until you’re ready to serve.
  4. I served this with sauteed kale and Napa cabbage.  It was delish!






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