# Italian Sausage and Peppers Skillet 4 portions · US measures · unverified · 10 min publisher preparation · 25 min Italian Sausage and Peppers Skillet, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Prepare the ingredients as listed. Follow the source order in the method; branches join only at the final operation.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 package spicy Italian sausage5 or 6 sausages total	Brown sausages with initial unquantified oil and optional water; reserve partly cooked.	Slice sausages¼–½inch; return 5–10 min to 160°F pork or 165°F poultry; reduce sauce and garnish.
Not specified Oil for initial sausage browningUnquantified drizzle; source does not specify an amount. Unquantified amount remains unknown, not zero.
¼ cup Optional water for sausagesOptional, to prevent scorching. Optional; excluded or included as stated in the publisher nutrition.
1 count red bell peppersliced	After sausages are reserved, discard water; cook onion, fennel/herbs/flakes in measured oil, garlic/tomato paste 1–2 min, then pepper/tomatoes and broth.
1 count small red onionsliced
4 count garlicminced
4 count large ripe tomatoesdiced
2 tbsp crushed tomato
½ cup vegetable or chicken broth(125ml) is the source parenthetical; original US quantity controls.
½ tsp crushed chili pepper
1 tsp Italian seasoning
2 tsp fennel seedscrushed in a mortar
1 tbsp Oil for vegetables
to taste Salt and fresh cracked pepper to tasteUnquantified in source; use to taste or as optional garnish as stated.
1 count scallionsliced, for garnish
Not specified Fresh chopped basilfor garnish · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero.
Not specified Parmesangarnish · Unquantified garnish mentioned in source method; optional serving choice, amount unknown.

## Ingredients - 1 package spicy Italian sausage — 5 or 6 sausages total - 1 count red bell pepper — sliced - 1 count small red onion — sliced - 4 count garlic — minced - to taste Salt and fresh cracked pepper to taste. Unquantified in source; use to taste or as optional garnish as stated. - 4 count large ripe tomatoes — diced - 2 tbsp crushed tomato - ½ cup vegetable or chicken broth. (125ml) is the source parenthetical; original US quantity controls. - ½ tsp crushed chili pepper - 1 tsp Italian seasoning - 2 tsp fennel seeds — crushed in a mortar - 1 count scallion — sliced, for garnish - Not specified Fresh chopped basil — for garnish. Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero. - Not specified Oil for initial sausage browning. Unquantified drizzle; source does not specify an amount. Unquantified amount remains unknown, not zero. - 1 tbsp Oil for vegetables - ¼ cup Optional water for sausages. Optional, to prevent scorching. Optional; excluded or included as stated in the publisher nutrition. - Not specified Parmesan — garnish. Unquantified garnish mentioned in source method; optional serving choice, amount unknown. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Heat the source method’s initial unquantified drizzle of oil over medium heat. Brown sausages on all sides, adding the listed optional water to prevent sticking; reserve while still partly cooked. 2. **Step 2.** Discard excess water but keep brown bits. Add the method’s measured oil, onion, fennel, chili flakes and Italian seasoning. Add garlic and crushed tomato for 1–2 minutes, then bell pepper and diced tomatoes until crisp-tender. 3. **Step 3.** Add broth and simmer briefly. Slice sausage into ¼–½-inch pieces, return and simmer for 5–10 minutes until pork sausage reaches 160°F, or poultry sausage 165°F, and sauce thickens. 4. **Step 4.** Season and finish with scallion and basil. Add optional Parmesan if desired. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher does not provide verified nutrition values; nutrition remains unreported. - Source method mentions Parmesan without listing a quantity. Retained as an unquantified optional garnish. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Italian Sausage and Peppers Skillet](https://www.eatwell101.com/sausage-and-peppers-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-italian-sausage-and-peppers-skillet/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.