Prep your ingredients. I like to serve this recipe with egg noodles, but you can serve it with whatever you decide. If doing egg noodles/pasta, I suggest starting to boil the water as you begin cooking the sausages.
Add the olive oil to a skillet over medium-high heat. Sear the sausage pieces until they're browned/crispy on all sides (about 8-10 minutes), then remove them from the pan and set aside.
Add the onion to the skillet and sauté it for 2-3 minutes (add more oil to the pan if it seems too dry), and then add in the peppers and continue cooking until they're tender-crisp. I like to get a little char on mine, so I cook them for a bit longer and ensure the pan stays HOT.
When everything is looking to be about done, stir in the garlic and cook for about a minute or so.
Add the sausages back and give it a good stir. Serve over drained egg noodles or whatever you're serving it with. Season with salt & pepper as needed.
I used a Ukrainian smoked sausage coil for this recipe. Any smoked sausage will work, or something like kielbasa would also work. I buy the kind that's already fully cooked. If you use a sausage that's raw, you will have to cook it for longer and probably drain some of the fat depending on what kind of sausage you buy.
This is the Lodge cast iron pan I used for this recipe. You don't need to use a cast iron pan, but I do find it makes getting a nice sear a bit easier.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.