Sausage and Peppers Skillet

Instructions

1. Step 1

   Heat 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the sausage pieces and brown them on several sides.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 600.0 gr Pork Sausage

   Cookware: skillet, tongs

2. Step 2

   Transfer the browned sausage to a clean plate; it may not yet be cooked through.

   Cookware: tongs

3. Step 3

   Add the remaining 1 tbsp (15 ml) olive oil to the skillet. Add the bell peppers, onion, and salt, then cook over medium heat until softened and lightly browned.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Bell Pepper, 15.0 ml Olive Oil, 200.0 gr Onion, 4.0 gr Salt

   Cookware: skillet, wooden spoon

4. Step 4

   Add the garlic, oregano, and black pepper. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 2.0 gr Ground Black Pepper

   Cookware: skillet, wooden spoon

5. Step 5

   Pour in the chicken broth and scrape up the browned bits. Return the sausage to the skillet, cover, and simmer over low heat until the sausage reaches 71°C internally.

   Timer: 10 min (fixed)

   Ingredients used: 120.0 ml Chicken Broth

   Cookware: instant-read thermometer, skillet, wooden spoon

6. Step 6

   Remove the skillet from the heat, scatter over the parsley, and serve.

   Ingredients used: 15.0 gr Parsley

   Cookware: skillet