Italian Sausage and Peppers Recipe

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This sausage is packed with flavor from a blend of aromatic spices and colorful peppers.

Photo by Diane Sanfilippo and Tonja Field

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“The 21-Day Sugar Detox Cookbook” by Diane Sanfilippo provides over 100 grain-, gluten-, legume-, dairy- and sugar-free recipes to help readers trying to take on a detox plan stay inspired and eliminate cravings for sugar and carbs.

Cover courtesy Victory Belt Publishing

4 servings SERVINGS

Ingredients

1 pound ground pork
2 tablespoons Italian Sausage Spice Blend
2 tablespoons coconut oil, divided
2 bell peppers, sliced
1/2 medium red onion, sliced
1/2 fennel bulb, sliced
1 tablespoon dried parsley
1 teaspoon granulated garlic
1 teaspoon onion powder
1 tablespoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon sea salt
1 (14.5-ounce) can no-salt-added diced tomatoes
Roasted Garlic Parsnip Mash for serving

Directions

Place the pork and Spice Blend in a medium bowl; mix together until thoroughly combined.

In a Dutch oven or high-sided saucepan over medium heat, melt 1 tablespoon of the coconut oil.

Add the pork mixture to the pan and cook for about 10 minutes or until just a little pink is left.

Remove the pork from the pan with a slotted spoon and set aside.

Place the remaining 1 tablespoon of coconut oil in the pan and add the bell peppers, onion, and fennel. Cook until the bell peppers start to soften, about 5 minutes.

Sprinkle the parsley, granulated garlic, onion powder, basil, thyme, oregano, and salt over the peppers and stir for 30 seconds.

Place the pork back in the pan and add the tomatoes; stir to mix well and reduce the heat to medium-low.

Simmer for 10 minutes or until sauce begins to thicken. Remove from the heat and let cool for 5 minutes before serving.

Serve over Roasted Garlic Parsnip Mash.

Italian Sausage and Peppers Recipe

Ingredients

Directions

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