Ingredients:

  • 1 lb smoked sausage, sliced into 1/4 inch rounds
  • 1.5 lbs bell peppers (red, green, and yellow), sliced into strips
  • 8 oz yellow onion, halved and sliced into half-moons
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Slice the smoked sausage into uniform 1/4 inch coins. Cut the bell peppers into consistent strips and the onion into half-moons.
  2. Heat a 12-inch cast iron skillet over medium-high heat with 1 tbsp of olive oil. Add sausage slices in a single layer and cook for 3–5 minutes, turning occasionally, until edges are dark brown and crisp. Remove sausage and set aside.
  3. In the same pan, add the remaining 1 tbsp of olive oil if needed. Add sliced onions and peppers, sautéing for 6–8 minutes until charred and caramelized.
  4. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  5. Return the seared sausage and any accumulated juices to the skillet. Stir together for 2–3 minutes over medium heat. Season with salt and black pepper.