The secret for this dish is to cook the vegetables in the same pan as you cooked the sausages. That way it will be coated with all the flavour from the sausages. As you may or may not know by now, I’m a big believer in using just one pan/ pot. The reason is that all that flavor is in that one dish (that and you don’t need to wash too many dishes). Sausages provide that savory, salty flavor. Pairing that with veggies and just a touch of seasoning is all you need for a hearty dish. All you need is some rice. 

Ingredients:

2 tablespoons sunflower oil

4 pork sausages (mild, sweet or spicy)

1 yellow onion, diced

3 cloves garlic, chopped

2 bell peppers

¼ cup red wine vinegar

1 teaspoon salt

1 tablespoon black pepper

¼ bunch parsley, chopped

Directions:

In a large frying pan, heat the oil. Add in the sausages and cook until 165F and it’s lightly brown. Once they are cooked, transfer them onto a plate and cut them into bite-size pieces using scissors. Do not discard any excess oil in the pan

Add in the onions and garlic, and cook them for 2-3 minutes. Add the red peppers and cook until everything is soft and translucent. Add red wine vinegar. Add back in the sausages, stir, and season it with salt and pepper. 

Transfer all onto a plate and garnish it with parsley.