Looking for something specific?

Sausage, Peppers & Onions Panzanella

Sausage, Peppers & Onions Panzanella

JPEG image-C35F79F08D8F-1.jpeg
JPEG image-C35F79F08D8F-2.jpeg

I started out this recipe with intentions of making a classic sausage, peppers and onions dish but ended up adding some cubed toasted bread to make it a sort of “Panzanella”. I always love how the crispy bread in a Panzanella gets somewhat saturated in the dressing for a soft and crunchy sensation.

I used chicken sausage instead of pork to keep it lighter but after a long weekend of eating and drinking, I was really feeling the addition of a carb to ease us into the week. I think roasted cherry tomatoes would have been awesome with this recipe but we unfortunately didn’t have any in our fridge.


(12oz.) Chicken Sausage (any kind, really)

(2) Peppers, thinly sliced

(1) Sweet Onion, thinly sliced

(3) Garlic cloves, minced


(1T) Red Wine Vinegar

(1) Small loaf Italian bread, cubed

(1/2T) Garlic Powder


(1 C) Basil Leaves, torn

Sea salt & pepper, to taste



  1. Preheat oven to 375 (this will be for the bread cubes). On a sheet pan covered in aluminum (easy cleanup), mix bread cubes with garlic powder and some EVOO.

  2. In a skillet, add 1T EVOO and cook the chicken sausage until it is browned on all sides. 2-3 minutes. (*IT WILL NOT BE FULLY COOKED THROUGH, THIS IS JUST FOR CUTTING EASE.) Remove sausage and place on a cutting board.

  3. Slice the sausage links (not cooked through, just on the outside) into 1/4 inch pieces. We will finish cooking them in a bit.

  4. In the same skillet, add 1T EVOO, and over medium heat, sauté peppers and onions until browned (~10 minutes). Stirring often. When the veggies have about a minute to go, mix in garlic and red wine vinegar. Remove veggies from stove onto a separate plate.

  5. While the veggies cook, slide the bread into the oven and after about 5 minutes turn the broiler on high. Keep an eye on them so you take them out when they are browned but not burnt. Broiling will be quick! Take these out, set aside.

  6. Once again, using the same skillet, finish cooking the now cut sausages, over medium heat. This can take up to 8 minutes. Ensure they are cooking through before removing from heat.

  7. Toss sausage, veggies and bread together in a bowl. Drizzle EVOO, add oregano, basil and pepper before tossing once more.

  8. Serve.

Salmon + Farro Weeknight Meal

Salmon + Farro Weeknight Meal

French Onion Soup Chicken

French Onion Soup Chicken