This Balsamic Sausage and Peppers recipe is a delicious meal that’s ready in under 20 minutes. Gluten-free, dairy-free, and paleo! Plus it’s toddler and husband approved!
Do you ever need a meal that’s ready in 15 minutes and tastes amazing? (Hand in the air!) This Balsamic Sausage and Peppers Recipe is one of my family’s favorite meals to eat, and mine to cook! It comes together quickly, has so many amazing flavors, and is loved by even the tiniest members of my family!
I can’t share this recipe without pausing for a moment to discuss one of the ingredients that is near and dear to my heart, Garlic Cilantro Balsamic Vinegar.
My husband bought it for me as a Christmas present in the beginning of our marriage. I was actually mad about it (shakes head while reminiscing on our early years of matrimony) because I thought, “Cilantro is a Mexican flavor and balsamic vinegar is Italian, when am I EVER going to use this? and on what?” Then I protested this self-contradictory product by letting it sit on my shelf for a solid year, unopened. The day I finally decided to use it changed my life forever. This balsamic vinegar is thick and sweet, as all excellent balsamics should be. When sautéed or roasted it caramelizes, increasing it’s amazingness. So I created many recipes, like this one, in which this balsamic vinegar is the star of the show. You can use any high quality bottle of BV, however if you can get your hands on this stuff you won’t be sorry.
The sweetness of the vinegar combined with the savory flavor of sausage is sheer perfection. Peppers add flavor and color! You can serve it over pasta (which is what I do for my family), but it stands alone beautifully and is gluten-free, paleo and dairy-free!
How to Make This Balsamic Sausage and Peppers Recipe
- Brown the sausage. Start by browning the sausage (for paleo be sure to use a paleo-approved variety)!
- Add peppers. Then toss in some peppers! I love using lots of colors but you can use your favorite! 🙂 I usually cover my pan to cook the peppers faster (I’m all about saving time)!
- Add Seasonings & Balsamic Vinegar. Then you add your seasonings and your balsamic vinegar. This is where a GREAT balsamic vinegar will stand out against those of lower quality. A good balsamic vinegar is thick and sweet. So as you cook your dish at this point please do NOT cover it! As the water cooks off it leaves you with a thick, syrupy balsamic vinegary goodness that coats everything to perfection.
Balsamic Sausage and Peppers Recipe: Substitutions
- Chicken Sausage. Any sausage variety works, from Aidells sausage varieties to your favorite Italian sausage! Just be sure to choose a variety that complies with your dietary needs!
- Olive oil. Any neutral tasting oil works well! I recommend olive or avocado oil!
- Garlic powder. Fresh minced garlic can be used in place of the powder. Just add it to the sausage while you are browning it!
- Onion powder. Fresh minced onion can be used in place of the powder. Just add it to the sausage while you are browning it!
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Balsamic Sausage & Peppers
Ingredients
- 1 package 5 links Chicken Sausage (I use Aidells chicken apple sausage), sliced into half moons
- 2 TBS olive oil
- 3 medium sweet bell peppers any color!, thinly sliced
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- Garlic salt and pepperto taste
- 2-4 TBS garlic cilantro balsamic vinegar or other very high quality, thick, sweet variety of balsamic vinegar
Instructions
- Cook your favorite pasta according to package instructions!
- Add 2 TBS olive oil to a non-stick skillet and add sliced sausage. Cook until lightly browned.
- Add peppers and sauté until peppers are soft and slightly browned. (The peppers cook faster if you cover the pan with a lid during this step)!
- Add garlic powder, onion powder, Italian seasoning, salt and pepper to your pan and stir.
- Add 2 TBS of your balsamic vinegar. DO NOT COVER the pan at this point. You want the vinegar to thicken up and coat the veggies and sausage.
- Cook until vinegar is thickened and everything is evenly coated. If necessary add more vinegar.
- Serve over pasta!
Nutrition
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Jean Guarino
June 3, 2019 at 3:46 pmMade it tonight with sweet Italian sausage. I always have all colors of peppers cut up in my freezer. I used balsamic that I had available and it was very good. Out of the 6 links, I think there is less than one left. It will be put into list of dinners to have, and quick dinners to have. Thank you for sharing.
Karyl Henry
April 12, 2016 at 3:10 pmThis sounds really good! I’m obsessed with Lucero balsamic vinegar. The high quality stuff completely knocks the regular stuff out of the park. There is absolutely no comparison. I just use the basic kind, but I think it would work well with this dish. Thank you for sharing!
Laura
April 12, 2016 at 5:54 pmI couldn’t agree MORE! You are totally right, it doesn’t have to be flavored….but it definitely should be high quality! No watery, tart BV for me! 😉 I will have to give the Lucero brand a try! 🙂
Alison
April 12, 2016 at 2:03 pmWhat a brilliant speedy recipe. I need meals like this all the time, yum
Laura
April 12, 2016 at 5:55 pmAgreed! Time is precious! 🙂 Thank you!
Jennifer
April 10, 2016 at 10:12 pmThis sounds fantastic!! you had me at Garlic, cilantro 🙂 Thanks for sharing with us on Thursday Favorite Things.
Cheers,
Jennifer
http://awellstyledlife.com
Charlotte
April 8, 2016 at 3:46 pmooo this looks tasty! I love that they are chicken sausages too because I don’t eat that much pork these days! Thanks so much for linking! #YumTum
Laura
April 8, 2016 at 5:32 pmThanks Charlotte! They are definitely a healthier option! 🙂
Leigh
April 8, 2016 at 1:09 amMy husband would love this! I pinned it to my personal board. Thanks for sharing at the Healthy Living Link Party.
Blessings, Leigh
Laura
April 8, 2016 at 2:20 amThanks Leigh! This is one healthy meal that my hubby really loves too! 🙂
Cathy Lawdanski
April 7, 2016 at 9:07 pmThis DOES look delicious and this was one week I could have used a recipe that fast. Pinning!
Anne
April 7, 2016 at 8:55 pmYum! I love the addition of the balsamic vvinegar!
Laura
April 7, 2016 at 8:57 pmThank you Anne! Balsamic Vinegar might jus the my favorite condiment! 🙂
Lindsey Junkins
April 7, 2016 at 2:31 pmI’ll definetly be trying this, Granted I don’t have the Garlic Cilantro Balsamic Vinegar, but I do have a bunch of fresh cilantro and garlic in my fridge. So maybe i could combine it with the Balsamic Vinegar and leave it over night? Would that work?
Laura
April 7, 2016 at 3:08 pmI’m guessing that would taste amazing!!! The key to your balsamic vinegar is that it’s high quality! BV becomes thick and sweet as it’s aged. Some of my favorite varieties (that aren’t Garlic Cilantro) are aged 25 years or more! You will pay $$ for it…but there are a few pantry staples that I think are absolutely worth splurging on…and balsamic vinegar is most definitely one of them! 🙂
Megan
January 29, 2016 at 7:39 pmTrying this one!! Looks so good!
Laura
January 29, 2016 at 10:08 pmIf you can go to The Twisted Olive downtown Naperville and get the Garlic Cilantro Balsamic Vinegar do it!! Every time my family visits I make sure they bring me a bottle!! 🙂 If they ever go out of business I don’t know what I’ll do! 😉