Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage links whole and cook undisturbed for 3–4 minutes until deeply browned on the first side. Turn and brown the remaining sides, about 8–10 minutes total. The sausage does not need to be fully cooked through at this stage. Remove to a cutting board and slice into ½-inch coins on the bias. Set aside.
- In the same skillet (do not wipe out — that rendered fat is flavor), add the remaining tablespoon of olive oil over medium heat. Add the sliced onion and cook for 6–8 minutes, stirring occasionally, until softened and starting to turn golden. Do not rush this step — properly caramelized onions are the sauce.
- Add the sliced bell peppers to the skillet. Cook for 5–6 minutes, stirring occasionally, until the peppers are tender with slightly caramelized edges. Add the minced garlic, dried oregano, and red pepper flakes (if using) and cook for 1 more minute until fragrant.
- Return the sliced sausage to the skillet and toss everything together. Cook for 3–4 minutes until the sausage is cooked through (internal temperature 160°F) and everything is glossy and coated in the pan juices. Taste and season with salt and black pepper.
- Remove from heat. Garnish with fresh parsley or basil and serve immediately. Serve over cauliflower rice, zucchini noodles, or in lettuce wraps for a complete keto meal.
Nutrition
Notes
Sausage label check: Many store-bought Italian sausages contain added sugar, corn syrup, or breadcrumb fillers. These can add 2–4g of hidden carbs per link. Look for brands listing only meat, spices, and salt. The 7g net carbs per serving assumes a clean-label sausage.
Sausage options: Sweet Italian (fennel-forward, mild), hot Italian (red pepper heat), chicken Italian (leaner, milder flavor), or turkey Italian. All work — adjust cook time if using thinner chicken/turkey links (reduce by 2–3 minutes).
Pepper variety: Red, yellow, and orange bell peppers are sweeter and more mild. Green peppers add a slight bitter balance. A mix of colors creates the most interesting flavor and visual result.
Make it spicier: Use hot Italian sausage and double the red pepper flakes. Zero extra carbs.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in a hot skillet for best texture. Tastes better on day two as the peppers absorb the pan juices.
