Smoked Turkey Sausage Skillet with Cherry Tomatoes and Mini Peppers

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Smoked Turkey Sausage Skillet with Cherry Tomatoes and Mini Peppers

This easy smoked turkey sausage skillet is ready in 30 minutes and loaded with sweet mini peppers, burst cherry tomatoes, garlic and smoky paprika. A healthy high protein one-pan dinner the whole family will love.

Course Entree, Main Course, Main Dish

Cuisine American, Italian

Prep Time 10

Cook Time 20

Servings

Calories 270kcal

Author Liz Della Croce

Equipment

1 Stainless Steel Pan Demeyere Atlantis Pro Line 12.5"

Ingredients

14 ounces Butterball Hardwood Smoked Turkey Sausage sliced into coins
2 cups SUNSET Wild Wonders Mini Peppers sliced into rings
2 cups SUNSET Flavor Bomb cherry tomatoes halved
4 cloves garlic minced
3 tablespoons extra virgin olive oil divided
2 teaspoons smoked paprika
1 teaspoon oregano
½ teaspoon red chili flakes optional
salt and pepper to taste
⅓ cup minced fresh herbs (parsley, basil, etc.) optional, to serve
2 tablespoons lemon juice

Instructions

Heat stainless skillet or cast iron pan over medium high head and drizzle with 2 tablespoons olive oil.Add the sliced turkey sausage in a single layer and cook undisturbed for 2-3 minutes until deeply golden on one side, then flip and sear the other side. Remove to a plate and set aside.
3 tablespoons extra virgin olive oil, 14 ounces Butterball Hardwood Smoked Turkey Sausage
In the same pan, lower heat to medium then add remaining tablespoon of olive oil. Add the mini peppers and cook, stirring occasionally, for 4-5 minutes until softened and just starting to char at the edges.
2 cups SUNSET Wild Wonders Mini Peppers, 3 tablespoons extra virgin olive oil
Add the garlic to the peppers and cook for 1 minute until fragrant. Stir in the smoked paprika, oregano, red pepper flakes, salt, and pepper, letting the spices bloom for 30 seconds.
4 cloves garlic, 2 teaspoons smoked paprika, 1 teaspoon oregano, 1/2 teaspoon red chili flakes, salt and pepper
Add the cherry tomatoes and cook for 3-4 minutes, stirring gently, until they begin to burst and release their juices. They should be jammy but still holding their shape.
2 cups SUNSET Flavor Bomb cherry tomatoes
Return the seared sausage to the pan and toss everything together. Cook for 2 more minutes to let the flavors meld. Squeeze the lemon juice over the top. Remove from heat and garnish with fresh parsley or basil over the top, and serve straight from the skillet.
1/3 cup minced fresh herbs (parsley, basil, etc.), 2 tablespoons lemon juice

Notes

I love serving this skillet with a big Italian salad with fennel but it's also great over rice pilaf, with roasted sweet potatoes or pasta.

Feel free to use ANY type of peppers or tomatoes you can find.

Don't rush the sear on the sausage! Letting those coins sit undisturbed in a hot pan for a full 2-3 minutes is what gives you that golden crust. It's the difference between good and really good.

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