If you need a fast, flavor-packed dinner that hits like your favorite takeout but cooks in one pan, this Spicy Smoked Sausage Skillet Dinner With Peppers and Onions is it. It’s smoky, a little fiery, and full of sweet, jammy peppers and onions that basically melt into the sausage.
This is also the kind of meal that saves weeknights: minimal prep, flexible ingredients, and it tastes even better the next day. Serve it over rice, tuck it into a hoagie, or keep it simple straight from the skillet.
Why You’ll Love This
It’s a one-skillet dinner with big smoky-spicy flavor, tender-crisp peppers and onions, and enough versatility to fit whatever you’ve got in the fridge—plus it’s ready in about 30 minutes with easy cleanup.
Ingredients
- 14–16 oz smoked sausage (andouille for extra spice, or kielbasa for milder), sliced into 1/2-inch rounds
- 2 tablespoons olive oil, divided
- 1 large yellow onion, sliced
- 2 bell peppers (mix colors if you can), sliced
- 1 poblano pepper, sliced (optional but very good)
- 3 cloves garlic, minced
- 1 1/2 teaspoons smoked paprika
- 1/2 to 1 teaspoon crushed red pepper flakes (to taste)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste (optional, for extra depth)
- 1/3 cup chicken broth (or water)
- 1 tablespoon apple cider vinegar or lemon juice
- Fresh parsley, for serving (optional)
How to Make It
- Brown the sausage. Heat a large skillet (12-inch is ideal) over medium-high heat. Add 1 tablespoon olive oil and the sliced smoked sausage. Cook 3–5 minutes, stirring occasionally, until browned on both sides. Transfer sausage to a plate.
- Sauté the onions. Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced onions and cook for 3–4 minutes, stirring, until they begin to soften and pick up color.
- Add peppers and cook until glossy. Add bell peppers (and poblano if using). Cook 5–7 minutes, stirring occasionally, until peppers are tender-crisp and the onions are more golden. If the pan looks dry, add a tiny splash of broth to keep things moving.
- Bloom the garlic and spices. Push veggies to the edges and add garlic to the center. Cook 30 seconds, then stir in smoked paprika, red pepper flakes, Italian seasoning, salt, and black pepper so everything gets coated.
- Boost the sauce (optional but worth it). Stir in tomato paste and cook 1 minute to caramelize it slightly. This gives you that “why is this so good?” depth.
- Deglaze. Pour in chicken broth and scrape up the browned bits from the bottom of the skillet. Let it simmer 1–2 minutes so the mixture gets lightly saucy, not soupy.
- Bring it all together. Return sausage (and any juices on the plate) to the skillet. Toss well and cook 2–3 minutes until everything is hot and the flavors feel blended.
- Finish bright. Turn off heat and stir in apple cider vinegar or lemon juice. Taste and adjust salt, pepper, and red pepper flakes. Sprinkle with parsley if you’re feeling fancy.
Tips for the Best Results
- Use a wide skillet. Crowding steams the peppers. A 12-inch pan helps everything brown instead of turning watery.
- Get real browning on the sausage. Those caramelized edges are flavor. Let it sit for a minute before stirring.
- Slice evenly. Match the thickness of peppers/onions so they cook at the same pace and you don’t end up with limp strips.
- Control the heat level. Andouille + red pepper flakes = spicy. For mild, use kielbasa and skip the flakes (or add just a pinch).
- Don’t skip the deglaze. A little broth lifts all the good browned bits and turns them into a quick pan sauce.
- Finish with acid. Vinegar or lemon wakes up the whole skillet and balances the smoky richness.
Variations
- Make it a “bowl” dinner: Serve over rice, cauliflower rice, quinoa, or buttered noodles.
- Turn it into a sandwich: Pile into toasted hoagie rolls, top with provolone, and broil until melty.
- Add potatoes: Toss in par-cooked diced potatoes (microwaved or roasted) and crisp them in the skillet before adding the peppers.
- Go extra veggie: Add mushrooms, zucchini, or a couple handfuls of baby spinach at the end.
- Sweet-spicy vibe: Add 1–2 teaspoons honey with the broth for a subtle hot honey effect.
- Cajun-style: Swap Italian seasoning for Cajun seasoning and add a pinch of dried thyme.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a small splash of water or broth until warmed through, or microwave in 30-second bursts, stirring between rounds. The peppers and onions get even more flavorful after a night in the fridge.
FAQ
What kind of smoked sausage is best for this skillet dinner?
Andouille is the move if you want true spicy-smoky flavor. Kielbasa works great for a milder version. Any fully-cooked smoked sausage is fine—just slice it and brown it well for the best texture.
How do I keep peppers and onions from getting watery?
Use a big skillet, keep the heat at medium-high for the sauté, and don’t overcrowd the pan. Stir occasionally (not constantly) so moisture can cook off and you get a little caramelization. If your peppers are extra juicy, cook them a couple minutes longer before adding broth.
Can I make this less spicy without losing flavor?
Yes. Use kielbasa, skip crushed red pepper flakes, and keep smoked paprika (it adds smoky flavor without heat). You can also add a pinch more salt and a squeeze of lemon at the end to keep it tasting bold.
What should I serve with Spicy Smoked Sausage Skillet Dinner With Peppers and Onions?
Rice is the easiest, but it’s also great with mashed potatoes, roasted potatoes, or warmed tortillas. For a lighter plate, serve it with a simple side salad or steamed green beans.
Can I prep this ahead for meal prep?
Totally. Slice the sausage and veggies up to 2 days ahead and store them separately in the fridge. When it’s time to cook, it comes together fast—brown sausage, sauté veggies, then simmer everything briefly to blend the flavors.