In order to bring you the best organic produce, some ingredients may differ from those depicted.

Italian sausage with charred peppers, onions and elephant garlic

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 670 Calories/Serving

5–20 Minutes

This classic Italian dish is a rustic mix of caramelized onions, peppers and fresh herbs that get a little kick from red pepper flakes and elephant garlic. The best part: leftover onions and peppers make a great condiment for next-day sandwiches or egg scrambles.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 Italian sausages
2 small yellow onions
2 bell peppers
1 clove elephant garlic
Small bunch oregano
¼ teaspoon red pepper flakes
Small bunch parsley

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Sear sausage, prep veggies

Heat skillet on medium-high with 1 tablespoon oil. Once oil starts shimmering, press sausage into skillet and cook, turning once, until lightly seared and brown on both sides, 6 to 8 minutes. Remove from heat and set aside. (The sausage does not need to be cooked all the way through at this point.) Meanwhile:
*Peel and thinly slice onions.
*Deseed and slice peppers lengthwise in ¼-inch slivers.
*Peel and thinly slice garlic.
*Pick oregano leaves off stems.

Cook veggies

In the same skillet, add onions and a few generous pinches of salt. Turn heat down to medium and add a little oil to the skillet if it’s too dry. Cover and cook until onions soften, 3 to 5 minutes. Toss in garlic, peppers, oregano and 1 cup water and stir to combine. Stir in red pepper flakes if you’d like a little spice kick. Cover once again and cook until peppers are soft, 8 to 10 minutes. Add sausages back into skillet and cook until veggies start to caramelize and sausage is cooked through, 5 to 7 minutes. Remove from heat.

Plate, garnish

Pick leaves off parsley stems and roughly chop. Divide onion and pepper mix between two plates, top with sausage (either whole or sliced) and garnish with parsley.

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