There’s something about the smell of smoked sausage with peppers and onions that just makes my mouth water. That combination never really gets old. Luckily, there are a million ways to incorporate that delicious combo into different meals. Today I turned it into a quick skillet dinner with the cooked farro that I’ve been transforming all week. This Smoked Sausage Skillet with Peppers and Farro is like a dinner shortcut. It comes together quickly, delivers big flavor, and will keep you full.
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What is Farro?
Farro is a high fiber, high protein grain, often considered on of the “ancient grains.” It has a nutty flavor and chewy texture, similar to wheat berries. Farro is cooked the same way as other grains, by boiling in water until tender. For detailed instructions, read my tutorial on how to cook farro.
Can I Use A Different Grain?
If you don’t like farro or can’t find it, don’t worry! You can actually substitute two cups of cooked pasta in this recipe with great results. Or, if you’re more of a rice person, simply make the sausage, pepper, onion, tomato mix, and then spoon it over a bowl of cooked rice. Doing the low carb thing? Well, the sausage, pepper, onion, and tomatoes is quite delicious on its own. I kept stealing spoonfuls of it before I stirred in the farro! :)
What Kind of Smoked Sausage is Best?
You can really use any type of smoked sausage in this dish, from andouille, to kielbasa, or even a smoked turkey sausage. If you can’t find a smoked sausage, this dish would probably be pretty good even with something like Italian sausage.
Smoked Sausage with Peppers and Farro
Servings 4Ingredients
- 1 Tbsp olive oil ($0.12)
- 1/2 lb. smoked sausage ($2.50)
- 2 bell peppers ($2.00)
- 1 yellow onion ($0.31)
- 15 oz. can diced tomatoes* ($1.09)
- 1/2 tsp dried oregano ($0.05)
- Freshly cracked pepper (10-15 cranks of a mill) ($0.03)
- 2 cups cooked farro ($1.00)
- 1/4 bunch fresh parsley, chopped (optional) ($0.20)
Instructions
- Thinly slice the onions and bell peppers. Slice the smoked sausage into 1/4 inch thick medallions.
- Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and sauté until browned. Drain off the excess fat.
- Add the sliced onions and bell peppers to the skillet. Continue to sauté until the onions are soft and transparent.
- Add the diced tomatoes (with juices), oregano, some freshly cracked pepper, and the cooked farro. Stir until evenly combined and allow to heat through (5-7 minutes). Taste and adjust the salt if needed. Serve topped with chopped parsley.
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Equipment
- Chef’s Knife
- Color Cutting Boards
- Deep Stainless Steel Skillet
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Smoked Sausage with Peppers and Farro – Step by Step Photos
Begin by thinly slicing one yellow onion and two bell peppers. I used green because they were less expensive, but you can use other colored peppers if you prefer.
Also slice 1/2 lb. of smoked sausage. I used pork sausage, but you can use turkey if you prefer. This was “hot” smoked sausage, but it doesn’t have to be. If you WANT spicy, but can’t find hot smoked sausage, simply add a pinch of red pepper flakes to the skillet.
Add 1 Tbsp olive oil to a large skillet and heat over a medium flame. Add the sliced sausage and sauté until it is browned. Drain off the excess fat.
Add the sliced peppers and onions to the skillet…
And continue to sauté until the onions are wilted. The moisture from the peppers and onions should help dissolve some of the yummy browned bits from the bottom of the skillet. This is where I’m smelling the smells and going absolutely crazy.
Add a 15oz. can of diced tomatoes to the skillet (with the juices). I used diced tomatoes that are flavored with green pepper, celery, and onion, but you could also use a fire roasted diced tomato, or even just a plain jane diced tomato.
In addition to the tomatoes, add 1/2 tsp dried oregano, and some freshly cracked pepper (10-15 cranks of a pepper mill).
Finally, add 2 cups cooked farro (or cooked pasta), stir to combine, and heat through. Taste and adjust the salt if needed (I did not add any). The farro will absorb some of the flavorful tomato juices and get all deeeelicious.
Top the smoked sausage skillet with chopped fresh parsley just before serving (optional).
It’s sooo good (and so easy)!
used Orzo instead of farro and added a bit of tomato sauce just because we had an open jar that needed to be used up. Super yummy!!!