This classic skillet entree is just the sort of simple and hearty comfort fare we all need every so often. Enjoy your sausage and peppers on a toasted hoagie roll, over cheesy polenta, or straight from the skillet—we’re not here to judge.
Heat oil in a large skillet over medium-high. Add sausage links, and cook to brown each side, about 2 minutes per side; transfer to a plate, and cover to keep warm (sausage will not be cooked through).
Add onion to skillet, and cook, stirring often, until softened, about 2 minutes. Add bell peppers, garlic, salt, and pepper. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
Add beer to skillet with peppers and onions, and scrape bottom of skillet to release brown bits. Add sausage to skillet, and reduce heat to medium. Cover and simmer 10 minutes. Uncover and increase heat to medium-high. Cook, stirring occasionally, until liquid is evaporated and sausage is cooked through, about 3 minutes. Sprinkle with parsley. Serve sausage with peppers and onions on warm toasted rolls with mustard. Or serve without roll.