This sheet pan sausage and peppers recipe is simple to make yet full of flavour. It’s perfect to eat on its own or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe.
This post has been sponsored by Aidells® and The Wine Group. All opinions are my own, as always. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.
Summer is my favourite time of the year. Once it arrives my whole life changes. It becomes all about gardening and visiting farmers markets. The fresh produce during the summer season is mesmerizing. I cannot get enough of it.
One of my absolute favourite vegetables is bell peppers. Honestly, I could eat them every single day and never tire of them. They taste best during the summer, typically from about July to September. They pair perfectly with so many things, but they pair best with sausages.
I swung by Kroger to pick up supplies for this post. I grabbed some Aidells® Sausage, as well as some Trapiche wine. I knew exactly what I wanted to make and it included sausage, peppers, and wine. I know right, it’s the perfect combination of ingredients.
This recipe is so easy to make. It uses a sheet pan, so it’s a one pan recipe. Those are always the best recipes if you ask me. Sheet pan recipes are all the rage right now. People are digging them. It’s become a serious trend in the foodie world. I’m not kidding, we take sheet pans seriously.
Usually I tend to scoff at trends. I hate following them. However, this one is something I am already do. Apparently I’m ahead of the curve. While this trend may be new to bloggers, it’s a technique that’s been around forever, and a day. It’s old hat. Not kidding, sheet pans are old hat.
Us “old gals” have been using sheet pans forever. Want to know why? Not because it’s trendy, but because it’s cheap and easy. There, it’s out there for the world to see. Most busy moms have pulled a rimmed sheet pan out and dumped dinner on it at one time or another.
The reason behind using a rimmed pan is so nothing spills over. The reasoning for using them for dinner is it’s super simple, you can toss everything together quickly, and you only have to wash one pan. It’s popular because it’s easy and no fuss. No one has time to fuss these days.
For this recipe I used Aidells® Sausage and Trapiche wine. I wanted to make a grown up sausage and peppers recipe. So I made an easy red wine mix to pour over the pan half way through the cooking process. This gives it just enough time to get some serious zing.
Nothing beats sausage and peppers, except for boozy sausage and peppers. This recipe will knock your socks off. Not even kidding. The Cajun sausage combined with the red wine is sheer perfection. The sausage is the yin to the wine’s yang. I mean that in the best possible way.
You are going to want to dive right into this recipe. You may want to invest in a giant fork before you make this. One that can grab as much of the sausage and peppers as possible. Dig in and take the biggest bite you can. You won’t regret it. Not one little bit.
Aidells® Sausage is naturally smoked, all-natural chicken, real fruits and vegetables, and herbs and spices. It’s also gluten free with no nitrites or added hormones.
Cupcake® Wines and Trapiche Wines are luscious, creamy, silky and complex wines. They are perfect for celebrating, or for making any occasions special.
Other summer recipes you may like:
Cravings of a Lunatic’s Strawberry and Caramel S’mores
Cravings of a Lunatic’s Fritos Taco Salads
Dinners, Dishes, and Desserts Grilled Pineapple Salsa
Diethood’s Grilled Salmon Kabobs with Garlic Yogurt Sauce
Leite’s Culinaria Salmon Summer Rolls
Places to stalk Cravings of a Lunatic!
Sheet Pan Sausage and Peppers
- The Wine Mixture:
- 1 cup Trapiche Wine red
- 1/4 cup good quality balsamic vinegar
- 1/4 cup oil
For the sheet pan:
- 2 packages of Aidell's Cajun Sausages slice into rounds
- 1 green pepper sliced thinly
- 1 red pepper sliced thinly
- 1 yellow pepper sliced thinly
- 1 orange pepper sliced thinly
- 1 sweet onion sliced thinly
- 2 shallots sliced thinly
- 1/4 cup olive oil
- Salt and pepper to taste
- The Wine Mixture:
- In a measuring cup combine the wine, vinegar, and olive oil. Whisk. Set aside. You will be pouring this over the sausage and peppers at the halfway point of cooking. Do not pour over when you first place the sausage and peppers in the oven. It's meant to be poured over the sausage and peppers halfway through the cooking process.
For the sheet pan:
- Preheat oven to 400 degree F.
- Line a rimmed cookie sheet with parchment paper.
- Slice the sausages, toss on the sheet pan, haphazardly is the best way.
- Slice the peppers, toss on the sheet pan, haphazardly is the best way.
- Slice the onion and shallots, toss on the sheet pan, haphazardly is the best way.
- Sprinkle salt and pepper evenly over the pan, to taste.
- Drizzle olive oil over top of the ingredients evenly.
- Place in the preheated 400 degree F oven, and cook for 20 minutes.
- Remove the sheet pan from oven. Whisk the wine mixture once again, and pour the mixture over top of the sausage and peppers. Place back in the oven. Cook for another 25 to 30 minutes. Be sure to stir once or twice during that time.
- It's done when the wine mixture starts to thicken, and the ingredients are perfectly browned.
- Remove the sheet pan from the oven.
- Serve with a big old spicy smile!