Blackstone (or Skillet) Sausage Calabrese
This is one of those meals that just feels like home – hearty, simple, and full of bold Italian flavor. I made this up for the family the other night, and it was a hit all around. Plus, it makes awesome leftovers (I love heating it up with eggs the next morning).
Ingredients
- 1 family pack Italian sausage links, cut into pieces
- 1 (48 oz) bag baby potatoes, halved or quartered depending on size
- 3 bell peppers (any color), sliced
- 2 yellow onions, sliced
- 1 jar sweet cherry peppers, sliced (reserve the juice) – use hot cherry peppers if you want more spice
- 4 cloves garlic, minced
- 1/2 cup Pinot Grigio
- Olive oil
- Salt, black pepper, and oregano, to taste
- Crushed red pepper flakes, optional for serving
Instructions
- Parboil the potatoes.
Bring a pot of salted water to a boil and parboil the baby potatoes until just tender. Drain and set aside. - Cook the sausage.
Preheat your Blackstone or a large skillet over medium-high heat. Add a drizzle of olive oil and fry up the sausage pieces until they’re browned and almost fully cooked through. Transfer to a plate and set aside. - Sauté the veggies.
In the same pan, add a little more olive oil if needed. Toss in the sliced bell peppers and onions. Season with salt, pepper, and oregano. Cook until they start to soften and pick up some color. - Combine everything.
Add the parboiled potatoes to the peppers and onions. Toss well to combine. Stir in the minced garlic and cook for another minute until fragrant. - Deglaze and finish.
Pour in the Pinot Grigio and let it simmer for a minute, scraping up any browned bits. Add the sliced cherry peppers along with their reserved juice. Stir everything together so it’s coated and flavorful. Taste and adjust seasoning as needed. - Serve.
Drizzle with a little extra olive oil if you want and hit it with some crushed red pepper flakes for heat. Serve it up with a loaf of crusty Italian bread to soak up all those juices.
Notes
- This dish is even better the next day. My favorite way to eat the leftovers is tossing them in a skillet with some eggs in the morning.
- Works great as meal prep for lunches throughout the week.