Sausage And Peppers

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell peppers and onions. Season with basil, oregano, salt, and pepper. Cook, stirring occasionally, until browned and slightly softened.

Reduce heat to medium. Push vegetables to one side. Add 1 tablespoon oil to the cleared side and sauté garlic until fragrant. Mix with vegetables, transfer to a bowl, and cover to keep warm.

Add remaining tablespoon oil to the skillet. Place sausage links in the pan and cook, turning occasionally, until browned on all sides but not fully cooked through.

Reduce heat to low. Pour in balsamic vinegar and cover skillet. Simmer sausages until fully cooked, flipping halfway through cooking.

Remove sausages from the skillet and let rest for a few minutes. Slice into thick rounds.

Return sliced sausages and cooked vegetables to the skillet. Toss to coat in the balsamic glaze and cook for 2–3 minutes to heat through. Garnish with fresh basil if desired.