Ingredients:

  • 1 lb summer sausage (lean or reduced sodium), sliced into 1/4-inch rounds
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion (150g), thinly sliced
  • 3 large mixed bell peppers (600g), sliced into strips
  • 3 cloves garlic (15g), minced
  • 1 can 14.5 oz (411g) fire-roasted diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp balsamic vinegar
  • sea salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat.
  2. Add the sliced summer sausage in a single layer. Cook for 3-4 minutes per side until the edges are mahogany-colored and slightly crisp. Remove the sausage from the pan and set aside on a plate, leaving the rendered fat behind.
  3. In the same skillet, add the sliced onions and bell peppers. Sauté for 5-7 minutes, allowing the vegetables to sit for 2 minutes at a time to develop charred, caramelized edges while remaining crisp.
  4. Stir in the minced garlic, dried oregano, and smoked paprika, cooking for 1 minute until fragrant.
  5. Pour in the undrained fire-roasted diced tomatoes and return the seared sausage to the pan. Simmer for 3-5 minutes until the sauce slightly reduces.
  6. Stir in the balsamic vinegar during the final 60 seconds of cooking. Season with sea salt and black pepper to taste before serving.