Southern · main

Smoked Sausage and Peppers Skillet

Smoked Sausage and Peppers Skillet reads umami 6.5, richness 5.6 and salinity 5.3 on Palate's 0–10 flavor X-ray — a Southern main, about 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.3 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 4.4 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 6.5 · Richness 5.6 · Salinity 5.3 · Allium 4.3 · Sourness 4.1 · Sweetness 3.0 · Heat 3.0 · Smoke 2.9 · Herbaceous 2.5 · Funk & Ferment 2.4 · Warm Spice 2.0 · Fruity 1.8 · Earthy 1.4 · Bitterness 1.3 · Citrus 1.0 · Floral 0.8 · Nutty 0.7

What's in it (14)

• sausage — 454 g
• vegetable oil — 27 g
• yellow onion — 110 g
• red bell pepper — 100 g
• green bell pepper — 100 g
• garlic — 9 g
• smoked paprika — 5 g
• cayenne pepper — 3 g
• salt — 3 g
• black pepper — 1 g
• worcestershire sauce — 15 g
• apple cider vinegar — 30 g
• unsalted butter — 27 g
• parsley — 7 g

Time & effort: about 17 min (16 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 112.7 kcal, 2.1 g protein, 13.4 g fat, 6.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. Heat 1 tablespoon of the oil in a large cast-iron or other heavy skillet over medium-high heat. Add the sausage in a single layer and sear, turning once, until deeply browned and crisp-edged on both sides, 5-6 minutes total. Transfer to a plate.
2. Add the remaining 1 tablespoon oil to the same skillet. Add the onion and bell peppers in a single layer and let them sit undisturbed until the edges just begin to char, about 2 minutes, then stir and continue cooking, stirring occasionally, until crisp-tender with good char in spots, 6-7 minutes more.
3. Push the vegetables to the side of the skillet, add the garlic, smoked paprika, and cayenne to the cleared center, and toast in the residual oil until fragrant, about 30 seconds, then stir everything together.
4. Pour in the Worcestershire sauce and apple cider vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon, and let it bubble and reduce until the pan is nearly dry, about 1 minute.
5. Return the sausage and any accumulated juices to the skillet, add the salt and black pepper, and toss to combine until the sausage is heated through and glossy, 1-2 minutes.
6. Remove the skillet from the heat, swirl in the butter until melted and glossy, then scatter the parsley over the top and serve immediately.

Dishes with a similar flavor shape

• Sheet Pan Shakshuka with Sausage — Middle Eastern
• Santa Maria Tri-Tip with Pinquito Beans — American · Californian
• Kielbasa and Cabbage Stew — Eastern European
• Hoppin' John Soup — Southern
• Smothered Cabbage and Kielbasa Skillet — Southern

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.