Sausages with Tomato and Peppers

Name: Sausages with Tomato and Peppers
Total time: 20 min
Yield: 4
Cuisine: Levantine
Ingredients: 400 g beef sausages; 1 onion; 1 sweet pepper; 2 tomatoes; 1 tbsp tomato paste; 1 tsp olive oil; 1/2 tsp seven-spice blend

Browned sausages with onion, peppers, and a quick tomato sauce in one skillet.

Cooking time: 20 min
Hands-on time: 20 min
Difficulty: Easy
Cuisine: Levantine
Calories: 390
Contains: Gluten, Soy

Slicing the sausages before cooking creates more browning and turns the skillet into a full meal without waiting for whole links to cook through.

Before you start

Before turning on the heatCheck the sausage label for allergens; wheat and soy vary by brand, so this recipe flags both conservatively.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the skillet

400 g beef sausages — cut into thick coins
1 onion — thinly sliced
1 sweet pepper — sliced
2 tomatoes — diced
1 tbsp tomato paste — loosened with 2 tbsp water
1 tsp olive oil — only if the sausages are lean
1/2 tsp seven-spice blend — ground

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Wide, heavy-bottomed skillet — The wide surface lets moisture evaporate instead of steaming the ingredients.
Wooden or silicone spatula — Set it out before starting so the recipe stays within its short cooking time.

Method

Slice the sausages, onion, pepper, and tomatoes, and loosen the tomato paste with water.
4 min
You’ll know it’s ready when
The ingredients are cut and set beside the hob.
Tip: Cut everything to a similar size so it cooks at the same rate.
Heat the skillet and add the sausages without oil, or with one teaspoon for a lean variety.
3 min
You’ll know it’s ready when
The aromatics smell fragrant without the garlic or spices scorching.
Tip: If the garlic browns quickly, lower the heat at once.
Brown the sausages, then add the onion and pepper.
6 min
You’ll know it’s ready when
The sausages are browned on both sides and the onion is soft while the pepper still holds its shape.
Tip: Keep the ingredients in one layer; crowding traps steam and delays browning.
Add the tomatoes, tomato paste, and spice blend and cook uncovered.
5 min
You’ll know it’s ready when
The sauce clings to the sausages and no watery trail follows the spoon.
Tip: Taste before adding more salt because canned ingredients and cheese may already be salty.
Taste and adjust the salt, then serve with bread.
2 min
You’ll know it’s ready when
The sausages are cooked through and the sauce is concentrated.
Tip: Add lemon or herbs off the heat so their aroma stays bright.