Name: Crispy Sausage with Charred Peppers, Onions, and Spiced Aioli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 4 links Italian sausage; 2 large bell peppers; 1 large red onion; 2 tablespoons olive oil; 3 cloves garlic; 1 teaspoon smoked paprika; 0.5 teaspoon fennel seeds; 0.33 cup mayonnaise; 1 lemon; 1 teaspoon Dijon mustard; 0.25 teaspoon cayenne pepper; 0.25 cup fresh parsley; 1 teaspoon salt; 0.5 teaspoon black pepper

Crispy Sausage with Charred Peppers, Onions, and Spiced Aioli

Weeknightitalian-inspiredmoderate-spiceweeknight

15 minPrep25 minCook2Serves

Ingredients

4 linksItalian sausage (hot or sweet)
2 largebell peppers (red and yellow)
1 largered onion
2 tablespoonsolive oil
3 clovesgarlic
1 teaspoonsmoked paprika
½ teaspoonfennel seeds
⅓ cupmayonnaise
1lemon
1 teaspoonDijon mustard
¼ teaspooncayenne pepper
¼ cupfresh parsley
1 teaspoonsalt
½ teaspoonblack pepper

Method

01
Heat 1 tablespoon olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering.
02
Add sausages to the pan and cook 10-12 minutes, turning occasionally, until deeply browned and crispy on all sides and cooked through. Transfer to a plate and tent with foil.
03
Add remaining 1 tablespoon olive oil to the same pan. Add sliced peppers and onions, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook 8-10 minutes, stirring occasionally, until charred in spots and softened.
04
Add minced garlic, smoked paprika, and fennel seeds to the vegetables and cook 1 minute until fragrant.
05
Return sausages to the pan, nestle them into the peppers and onions, and cook 2 minutes to warm through.
06
Serve sausages topped with charred vegetables, drizzled with spiced aioli, and garnished with chopped parsley.

Spice Tips

For extra heat, add a pinch of red pepper flakes when cooking the vegetables. Increase cayenne in the aioli to 1/2 teaspoon for serious spice lovers. A drizzle of hot honey over the finished dish adds sweet-heat complexity.

Any style of Italian sausage works here—hot adds extra kick, sweet is milder. Serve over creamy polenta, with crusty bread, or tucked into hoagie rolls for sandwiches. Leftovers keep 3 days refrigerated.