I went back to New Jersey roots for some Italian Sausage and Peppers.
First, a look at the ingredients...
I grilled the sausages first, with some help from my sous chef, psyco-poodle.
White the sausages cooked, I got my mise en place ready for the rest of the cook.
I took the sausages off to rest before cutting. Don't want to lose those juices.
While the sausages rested, the veggies are cooked in my trusty Griswold #8.
When the veggies are just about done, I cut up the sausages and added them to the skillet.
Some people make sandwiches out of sausage and peppers, and some serve it with pasta. All I need is some crusty bread on the side, and I'm happy.