Two fat smoked sausages with caramelized peppers and onion make a complete dinner in one pan. The meat is already cured and seasoned, so this is just about building sweetness and depth around it. Serve with crusty bread to soak up the pan.

Serves 2. 35 minutes, 10 at the stove.

About 300 calories a serving, 22 g protein, 13 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Lay the 2 sausage links in the pan and brown all sides until the casing is deep golden, about 8 minutes, rolling them halfway through. Transfer to a plate.8 min
2. Add 1 medium onion sliced into half-moons and 2 medium bell peppers sliced into strips to the same pan. Cook over medium heat, stirring now and then, until soft and beginning to brown at the edges, about 12 minutes. Mince 2 cloves garlic and add it in the last minute.12 min
3. Return the sausages to the pan nestled into the peppers and onions. Pour in 1/2 cup broth, scrape up any browned bits from the bottom, and simmer until the sausages are heated through and the liquid reduces by half, about 6 minutes. Season with salt and pepper to taste.6 min

Note Swap the bell peppers for a head of thinly sliced cabbage if you prefer. Leftovers keep in the refrigerator for three days and reheat gently on the stovetop. Serve with good bread or over rice to catch the pan juices.