Cookies, fudge, appetizers, dinners all get crazy this time of the year!
If you need an easy weeknight dinner that is low-carb, can easily be Whole30 and paleo as an option – you would just be sure to use sugar-free sausages, this is a great filling recipe.
Start out by heating a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the sausages (we used mild, you can also use hot or sweet Italian) and sautee 1-2 minutes per side, until browned. The sausage does not need to be fully cooked through, you will finish it later.
While cooking, chop your vegetables– onion and red and green pepper.
Then, remove sausages and set aside onto a plate. Once cool enough to handle, slice into 1″ coins.
Add the peppers and onions to the dutch oven, toss in the rendered sausage fat, and sautee, stirring until the edges are charred, about 5 minutes.
Add minced garlic and sautee until fragrant, about 1 minute. Add balsamic vinegar to deglaze the pot, scraping up any brown bits from the bottom. Cook until the liquid stops simmering, 1-2 minutes.
Then, add tomatoes and their juices, spices, and sausage back to the pot. Stir to combine. Cover, reduce heat to medium, and simmer until the sausages are cooked through, about 10 minutes. Stir every once in a while so it doesn’t burn.
Stir fresh basil into the sausage and peppers and serve over mashed cauliflower (low carb option…we did this and it was delish!) or rice or pasta!
- 1 lb sweet italian sausage pork or turkey
- 1 tsp olive oil
- 1 red bell pepper sliced into 1/2″ strips
- 1 green bell pepper sliced into 1/2″ strips
- 1 yellow onion sliced into 1/2″ strips
- 2 cloves garlic chopped
- 1 tbsp balsamic vinegar
- 1 28-oz can diced fired roasted tomatoes
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 – 1 tsp red pepper flakes optional
- 1/2 tsp dried oregano
- 1 tsp sea or kosher salt
- 3 tbsp fresh chopped basil