Description
This sausage and pepper recipe is a flavorful and simple dish perfect for busy weeknights, featuring a unique blend of warm spices and vibrant pomegranate. It’s a comforting and hearty meal that’s quick to prepare and ideal for family dinners.
Ingredients
- 30 ml (2 tablespoons) olive oil
- 500 g (1.1 lbs) beef or chicken sausage, mild, sliced into 2.5 cm (1 inch) rounds
- 1 large onion (approx 200 g / 7 oz), halved and sliced into 1 cm (0.5 inch) wedges
- 3 medium bell peppers (one red, one yellow, one orange, approx 450 g / 1 lb total), cored, deseeded, and sliced into 1.5 cm (0.625 inch) strips
- 4 cloves garlic, minced
- 5 ml (1 teaspoon) ground cumin
- 5 ml (1 teaspoon) ground coriander
- 5 ml (1 teaspoon) smoked paprika
- 1 ml (0.25 teaspoon) ground cinnamon
- 0.5 ml (0.125 teaspoon) cayenne pepper (optional)
- 400 g (14.5 oz) can crushed tomatoes
- 120 ml (0.5 cup) vegetable broth
- 15 ml (1 tablespoon) date syrup
- 5 ml (1 teaspoon) sea salt
- 2 ml (0.5 teaspoon) freshly ground black pepper
- 15 ml (1 tablespoon) fresh lemon juice
- 30 g (0.5 cup) fresh cilantro, for garnish
- 60 g (0.5 cup) pomegranate seeds, for garnish
- 30 g (0.25 cup) slivered almonds (lightly toasted), for garnish
Instructions
- Toast Almonds: Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Toast slivered almonds for 2-3 minutes, stirring, until golden brown and fragrant. Remove and set aside for garnish.
- Brown Sausage: Add 30 ml (2 tablespoons) olive oil to the same skillet over medium-high heat. Cook sliced beef or chicken sausage rounds for 5-7 minutes, turning occasionally, until nicely browned on all sides. Remove sausage and set aside, leaving any rendered fat.
- Sauté Vegetables: Reduce heat to medium. Add onion wedges to the skillet; cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized. Add bell pepper strips; cook another 7-9 minutes, stirring, until tender-crisp and slightly charred.
- Add Aromatics and Spices: Stir in minced garlic, ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices become wonderfully fragrant.
- Simmer Sauce: Pour in crushed tomatoes and vegetable broth. Stir in date syrup, sea salt, and black pepper. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. (If the sauce seems too thick, a splash more broth (2-3 tablespoons) can loosen it up.)
- Combine and Finish Simmer: Return the browned sausage rounds to the skillet, nestling them among the vegetables. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to deeply meld and the sauce to thicken slightly. Stir occasionally.
- Season and Serve: Remove from heat. Stir in fresh lemon juice. Taste and adjust seasoning as needed.
Notes
To save prep time, use pre-sliced bell peppers and onions or pre-minced garlic. For an even more pronounced smoky flavor, increase the smoked paprika by another half teaspoon. For a healthier option, use lean chicken or beef sausage and serve with a light side like quinoa. Ensure sausage and broth are free of pork, alcohol, or non-permissible animal derivatives for dietary considerations. If fresh pomegranate is unavailable, dried cranberries or barberries can add a similar tart chew.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1.5 cups (approx 250 g)
- Calories: 450 calories
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: sausage and pepper, easy dinner, family recipe, wholesome, quick preparation, spiced, pomegranate, stovetop, weeknight meal, beef sausage