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Italian Sausage Skillet

Sometimes you just need something quick, hearty, and delicious.  For those times, the Italian Sausage Skillet is just the ticket.  It’s a no-nonsense, super-quick, really popular recipe that reheats particularly well.

 

Recipe

Italian Sausage Skillet
Rate this recipe
10 ratings

Cook Time: 10 minutes

10 minutes

Entree

Italian

Yield: 5

Serving Size: 325g

Calories per serving: 286

Fat per serving: 16

Carbs per serving: 12

Protein per serving: 25

Italian Sausage Skillet

Ingredients

  • 2 12 oz packages mild Italian chicken sausage, sliced into 1 in rounds (I used the Kirkwood kind from Aldi)
  • 150g or one medium onion, diced
  • 20g or two medium garlic, minced
  • 300g or two medium bell peppers, diced (any color)
  • 500g or two large tomatoes, large diced
  • 2 tsp olive oil
  • 2 tsp Italian seasoning
    Topping
  • shredded parmesan (totally optional)

Instructions

  1. Add onion, peppers, garlic, seasoning, and olive oil to a skillet over medium heat.
  2. When onions begin to become translucent (about 5 mins), add sliced sausages and tomatoes.
  3. Continue to cook until peppers are tender (about 5 more mins).
  4. If desired, sprinkle w/ parm before serving.
  5. Why do we call it serving? I'm not serving anyone. *before EATING 😉

Notes

Modifications

Vegetarian:  It just ends up as Italian veggies, but they're delish, so skip the sausage and make it happen.

Gluten Free:  Be sure to pick up GF sausage (most should be) and you're golden, babe.

If you make it as-is, feel free to use my math in MFP: MacroEd Italian Sausage Skillet.

https://getmacroed.com/italian-sausage-skillet/

Freezer Meal/Double Batch Option

This recipe also freezes well, so if you’re up for a little prep fun, buy enough for a double batch.
Chop veggies and sausage for both then add half to a gallon-sized freezer bag with the Italian seasoning (so, everything except the olive oil goes in the bag).
Squeeze out all the air and lay flat in your freezer.
Label w/ the directions “Thaw, sauté with 2 tbsp olive oil, top with parmesan.”
Then you’ll prepare the other half as stated on the recipe.

You’ll have a quick dinner for now and a quicker one for later.
**High five, you meal prep boss!**

 

Be sure to show me your creations by using our hashtag #getmacroed.  It makes my day to see my recipes in your kitchen and you never know when I might feature one of yours!

All the best,

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