Italian Turkey Sausage with Three Peppers

Name: Italian Turkey Sausage with Three Peppers
Yield: 6 servings (serving size: 1 sausage link, 1/3 cup bell pepper mixture, and about 1 cup potato)
Ingredients: 3 pounds red potatoes, quartered; Cooking spray; 4 teaspoons olive oil, divided; ¾ teaspoon salt, divided; ¼ teaspoon freshly ground black pepper; 6 hot Italian turkey sausages (about 1 [19 1/2-ounce] package); 3 bell peppers, cut into 1/2-inch strips; 2 garlic cloves, minced; 2 tablespoons balsamic vinegar; 1 teaspoon dried rosemary; ¼ teaspoon crushed red pepper

5 Ratings
4 Reviews

Use a variety of bell peppers--red, yellow, and orange--for visual appeal. Crushed red and ground black round out the peppers of the recipe's title.

By Rick Rodgers

Recipe by Cooking Light November 2004

Gallery

Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:

6 servings (serving size: 1 sausage link, 1/3 cup bell pepper mixture, and about 1 cup potato)

Nutrition Info

Directions

Step 1
Preheat oven to 375º.

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Step 2
Arrange the potatoes in a single layer in a roasting pan coated with cooking spray. Drizzle with 1 teaspoon oil, and sprinkle with 1/2 teaspoon salt and black pepper. Toss to coat. Bake at 375º for 40 minutes or until tender, turning occasionally.
Step 3
While potatoes cook, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Pierce the sausage casings several times with a fork. Add sausages to pan; cook 5 minutes or until lightly brown. Remove sausages from pan.
Step 4
Heat 2 teaspoons oil in pan. Add bell peppers; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in 1/4 teaspoon of salt, vinegar, rosemary, and crushed red pepper. Return sausages to pan; cover and cook over medium-low heat 15 minutes or until the sausages are done.

Nutrition Facts

Per Serving:

358 calories; calories from fat 30%; fat 12.1g; saturated fat 3.1g; mono fat 5.6g; poly fat 3g; protein 21.3g; carbohydrates 41.2g; fiber 5.2g; cholesterol 78mg; iron 2.1mg; sodium 861mg; calcium 35mg.

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EllenDeller

09/15/2013

Great combination for a quick weeknight meal and easily reduced for just two people. I served with corn on the cob, and the serving size was just right, even for my husband who usually eats two CL servings. I used mostly some beautiful banana peppers from the farmer's market in addition to both red and gold bells. In fact, this dish is so good, I made it for lunch the next day with the rest of the sausage! One small change: add a pinch of sugar to the vinegar.

sukeedog

08/02/2012

We liked this okay but weren't particularly wowed by it... Used one red, one orange and one yellow bell pepper, so it was pretty if nothing else!

jeannes

11/11/2010

This is a wonderful easy recipe! My husband loved it and insists it is a keeper! This will become a regular in my home!

NaRa2007

12/08/2009

This was delicious! I used fresh rosemary and added some to the potatoes along with a little garlic. I don't know that I would make this for a special occasion but it will definitely be in rotation for our everyday meals.

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