Italian Sausage and Peppers

• 1 lb italian sausage links (sweet or hot)1 lb italian sausage
• 3 bell peppers (mix of red and yellow), sliced3 bell peppers, sliced
• 1 large yellow onion, sliced1 yellow onion, sliced
• 3 cloves of garlic, minced3 cloves garlic, minced
• a glug of balsamic vinegar2 tbsp balsamic vinegar
• a glug of olive oil2 tbsp olive oil
• a couple pinches of dried oregano1 tsp dried oregano
• a handful of fresh basil, torn1/4 cup fresh basil, torn
• salt, to tastesalt, to taste
• black pepper, to tasteblack pepper, to taste

Steps

1. Warm a glug of olive oil in a large skillet over medium-high heat. Lay in the whole sausages and sear, turning every so often, until browned all over, about 6 minutes. They stay raw in the middle for now. Lift them to a plate.
2. Lower the heat to medium. Tip the onion and peppers into the same skillet with a pinch of salt. Cook, stirring occasionally, until soft and lightly charred at the edges, about 8 minutes.
3. Add the garlic and oregano and stir until fragrant, about 1 minute.
4. Pour in the balsamic and let it sizzle and reduce for about 30 seconds, scraping the browned bits off the bottom.
5. Cut the sausages into thick coins and tuck them back into the skillet along with any resting juices.
6. Cover and cook over medium-low until the sausage reaches 165F inside and the peppers are tender, about 6 minutes.
7. Season with salt and pepper to taste. Scatter the basil over the top and serve hot, on its own or stuffed into crusty rolls.