(not breakfast links)30-60 min4 servings

Sausage and Peppers

By Bruce Weinstein and Mark Scarbrough

4 Servings

30-60 min

Easy

Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Prep Time: 20 min

Cook Time: 18 min

Total Time: 30-60 min

Cooking Technique: Air Fry, Instant Omni Toaster Oven and Air Fryer

Cuisine: Italian

Yield: 4 Servings

Ingredients

1 1/2 lbs large fat sweet or hot Italian sausages (not breakfast links), cut into 1 1/2-inch pieces
2 large red yellow, or orange bell peppers, stemmed, cored, and cut into 1-inch chunks
1 small red onion peeled, halved, and cut into 1/2-inch-thick half-moons
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp dried oregano
1/2 tsp fennel seeds
1/2 tsp salt
ground black pepper, to taste

Although we think of this dish as a classic with pork sausage, feel free to use beef, turkey, or chicken sausages. Just avoid any sausages with cheese and try to stick to the “Italian” flavor profile. One trick: The easiest way to cut sausages into segments is with kitchen shears! You’ll notice that we’ve asked for almost any color of bell pepper except for green. We’re looking for quite a bit of sweetness to balance the sausages, so green works least well here. Author © Bruce Weinstein and Mark Scarbrough Photograph © Eric Medsker

INSTRUCTIONS

Toss the sausage pieces, bell peppers, onion, olive oil, vinegar, oregano, fennel seeds, salt, and pepper in a large bowl until everything is glistening and well coated.
Set the machine to "Air Fry". Set the temperature to 375°F and the timer to 20 Minutes (which will be a little more than you need). Press Start.
When the machine beeps, indicates "Add Food", or is heated to the proper temperature, pour the ingredients from the bowl into the basket or spread them out on the tray. In either case, there can be some overlap, but the pieces should not be stacked on top of each other. Use separate trays or work in batches as necessary.
Air-Fry, tossing or rearranging the ingredients every 6 Minutes but otherwise ignoring any "Turn Food" indicator, until golden brown, cooked through, and sizzling, about 18 Minutes in total. If you’ve used multiple trays, swap them top to bottom about halfway through the cooking process.
Turn Off the machine and empty the basket or the tray(s) onto a serving platter. Cool for a few minutes before serving hot.
Cool the sausage and peppers for about 10 Minutes, then stuff them into hoagie buns or pita pockets along with some lightly dressed arugula. If you want to go all out, smear a little creamy Italian dressing in the bun or pocket before adding the other ingredients.

Notes

LEFTOVERS! Any leftovers should be cooled to room temperature, then sealed under plastic wrap and refrigerated for up to 2 days. Heat them straight from the fridge in a single layer (but unwrapped, of course) in a 350°F air fryer for 2 to 3 minutes.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

View All Bruce's Recipes