Dry-Rub Sausages with Peppers
- 6 uncooked, mild Italian sausage links
- 2 tablespoons spicy dry-rub mix
- 2 tablespoons vegetable oil
- 3 cups red and green bell pepper strips
- 1 tablespoon minced garlic
- Garlic salt, to taste
- Fresh-ground black pepper
Cut diagonal slashes in the sausages about 1 inch apart and about ¼ inch deep. Stuff the slashes with equal amounts of the dry rub.
Heat the oil in a medium-sized nonstick skillet over medium-high heat. Cook the sausages until no longer pink in the center, about 12 to 14 minutes, turning occasionally. Transfer the sausages to a plate and tent with tinfoil to keep warm.
Add the peppers to the skillet and cook until crisp-tender, about 10 minutes, stirring occasionally. Add the garlic and stir. Lightly season with garlic salt and pepper.
Add the sausages and any accumulated juices back to the pan. Cook until the sausages are heated through, about 2 to 4 minutes. Taste and adjust seasoning as desired, and serve hot.
Red Pepper Facts
Red bell peppers are also a typical salad addition. Red bell peppers are rich in vitamin C and beta-carotene, and a ¼-cup serving contains 2g of carbohydrates.