Charred Sausage with Quick-Pickled Peppers and Arugula
Ingredients
- 4 linksItalian sausage links (hot or sweet, your preference)
- 3 mediumbell peppers (mixed colors)
- 3 tablespoonred wine vinegar
- 1 teaspoonhoney
- 2 clovesgarlic
- 2 tablespoonolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 3 cupfresh arugula
- 1 wholelemon
Prep
- 01
Slice 3 bell peppers into 1/2-inch strips, removing cores and seeds.
- 02
Mince 2 garlic cloves.
- 03
Cut 1 lemon in half for squeezing.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausages and cook 10–12 minutes, turning occasionally, until deeply browned and cooked through. Transfer to a cutting board.
- 02
In the same skillet, add remaining 1 tablespoon olive oil and the sliced peppers. Cook 6–8 minutes over medium-high heat, stirring occasionally, until peppers are charred and tender. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 03
While peppers cook, whisk together red wine vinegar, honey, minced garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl.
- 04
Slice sausages into 1-inch pieces. Toss warm peppers with the vinegar mixture off heat. Fold in sausage pieces and let sit 2 minutes.
- 05
Divide arugula among serving plates. Top with warm sausage and peppers, drizzle with pan juices. Squeeze fresh lemon over each plate and serve.
Spice Tips
For more kick, use hot sausage or add a pinch of red pepper flakes to the vinegar mixture. A splash of balsamic vinegar in the pickle adds depth.
The quick pickle brings brightness and cuts the richness of the sausage. Serve with crusty bread to soak up the pan juices if you'd like more substance.