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ImpossibleTM Sausage Links and Peppers

Chef J Michael Melton
Impossible™ Italian Sausage Links in a cast iron skillet with marinara and charred peppers and onions, topped with fresh herbs and served with crusty bread.
  • 4Servings
  • Not Too Tricky
  • 15Ingredients
  • 20 minPreparation
  • 30 minCooking
  • 50 Total TimeTotal Time

This Impossible™ Sausage Links and Peppers is your new omg-I-make-this-for-everything meal. Serve it directly out of the pan with fresh toasted bread or serve it steaming on a hoagie roll for a sausage and peppers sammie.

15 Ingredients

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  • 1 Package Impossible™ Sausage Made From Plants, Italian or Spicy (4 Links, 13.5 oz)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 Cloves Garlic, minced
  • 14 Ounce can San Marzano tomatoes, diced
  • 1 Tablespoon fresh thyme, chopped
  • 1 Tablespoon fresh oregano, chopped
  • 1 Tablespoon fresh basil, chopped
  • salt and pepper to taste
  • 1-2 Tablespoons Cooking Oil, such as grapeseed or avocado
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 1 Red onion
  • Warm crusty bread for serving
  • 1/2 Cup Yellow onion, diced
4 steps
  1. Make the Marinara

    The marinara takes the longest, so let's do that first. Sweat diced yellow onion and garlic with olive oil until soft. Add tomatoes and simmer for 12-25 minutes, or until flavor is more developed--the marinara should taste a little sweet after the tomatoes cook down. Add half of the fresh herbs and continue to cook for 1 minute, then season to taste with salt and pepper.

  2. Cook the Impossible Sausage Links

    While the marinara is cooking, cook the Impossible Sausage Links and prep the peppers and onions. If cooking on a outdoor grill, preheat to medium-high and grill links for about 10 minutes, turning frequently, browning on all sides until Impossible Sausage Links reach an internal temp of 160°F. If using a skillet or indoor griddle, preheat to medium-high and add 1 to 2 tablespoons of cooking oil for best results. Cook 10 minutes, turning frequently, until browned on all sides and internal temp reaches 160°F. Cut the bell peppers in half lengthwise, and pull out stems and ribs, then tap or rinse out seeds. Slice lengthwise into 1/4 to 1/2 inch strips. Slice onion in half, peel, and slice into 1/4 to 1/2 inch slices.

  3. Bring It Together

    Heat a large skillet over medium-high heat (or use the same pan you cooked the links in), and when pan is hot, add peppers and red onion slices and cook until soft and nicely browned. While peppers and onions are cooking, cut cooked Impossible Sausage Links into 1 inch slices, or keep whole. When peppers and onions are cooked, add the links back to the pan to heat through before serving.

  4. Serve and Enjoy

    To serve, place the marinara sauce on the bottom of a large, shallow platter and top with peppers and onions and Impossible Sausage Links, or mix the marinara in with the links and peppers and serve directly out of the pan. Garnish with the remainder of the fresh herbs. Serve with warm, hearty bread, and enjoy.

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