Weekly R&R #001: Sautéed Sausage, Peppers and Onions

Ingredients:

• 1-2 summer sausages, sliced into rounds or half-moons
• 1 large onion, sliced
• 3 bell peppers (any color), diced
• 1-2 tbsp olive oil
• 2 cloves garlic, minced (optional)
• 1/2 tsp smoked paprika (optional, for depth)
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt (to taste)

Instructions:

1. Heat the Pan: In a large skillet over medium heat, add 1 tbsp of oil or butter.
2. Sauté the Onions: Add sliced onions and cook for about 3-4 minutes until they start to soften.
3. Add the Peppers: Toss in the diiced bell peppers and continue cooking for another 4-5 minutes until slightly tender but still vibrant.
4. Cook the Sausage: Push the veggies to the side and add the sliced summer sausage. Let it sear for 2-3 minutes on one side before flipping.
5. Season & Combine: Stir everything together, add garlic (if using), smoked paprika, black pepper, and red pepper flakes. Cook for another 2-3 minutes, stirring occasionally.
6. Taste & Serve: Adjust seasoning with salt if needed. Serve as-is, over rice, or with crusty bread.

Other Considerations:

• If you want extra browning, cook the sausage first, remove it, then add it back after the veggies are softened.
• A splash of beer, balsamic vinegar, or Worcestershire sauce near the end adds a nice depth.

While simple, this dish carries a bit of nostalgia for me – When I think back, it’s actually the first dish I can remember cooking (and thus only seemed fitting that it be the first recipe that gets published online. As I recall, I was about 7 years old and the power was out due to some pretty bad wind storms in the area and all we had was our small family camping stove. 

I remember there being nothing else to do, no distractions and distinctly remember myself just enjoying the process – I didn’t know it at the time, but that was probably the moment I discovered my love for cooking.

It wasn’t until years later, however, during the COVID lockdown, that cooking began to take on a bigger role in my life – no longer just a hobby, but a way to center myself. A ritual. A way to calm my nervous system. Even now, amidst the never-ending chaos of the world and the demands of stressors, responsibilities and always-on nature of our lives, cooking has become a quiet refuge. 

When I step into the kitchen, I get to slow down. I am not needed elsewhere. I get to tun into my thoughts, my music and my creativity, focusing on making something with my hands and sharing with the people in my life. It's funny how a simple pan of sausage, peppers and onions can still bring me back to that feeling. 

Over the years, I have found ways to spice it up, sometimes literally, by adding heat to balance the sweet/smokiness of the polish/summer sausage, but sometimes incorporating a fried rice, fish sauce and soy sauce combo with bean sprouts and water chestnuts to turn it into more of a stir fry. Another way to serve this might be to dice the sausage even finer, half the peppers and bake to create more of a stuffed pepper situation.

From my kitchen to yours,

-PGP