1. If using sausage links: prick them lightly with a fork. In a large skillet over medium-high heat, cook sausage in a dry pan (or with a little oil) 6–8 minutes per side until browned and cooked through. Remove and slice into 1-inch pieces.
   → If using bulk sausage: Brown in the pan, breaking it apart. Remove and set aside.
2. In the same pan, add onion and bell peppers. Sauté 8–10 minutes until tender and slightly caramelized. Add garlic, oregano, red pepper flakes, salt, and pepper. Cook 1 minute more.
3. Pour in broth or water to deglaze the pan, scraping up any browned bits.
4. Return sausage to the pan. Toss gently to combine and warm through (2–3 minutes).
5. Taste and adjust seasoning—add more pepper, salt, or a splash of balsamic vinegar for brightness.
6. Serve hot:
   → As a main dish with mashed potatoes or pasta
   → Spooned into hoagie rolls for Italian Sausage Sandwiches
   → Over rice or polenta

✨ Great with:
• A sprinkle of Parmesan cheese
• A dollop of marinara sauce
• A cold beer or glass of Chianti

💡 Make ahead: Flavors deepen overnight—store in the fridge up to 4 days or freeze. Reheat gently on the stove.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 4 , Calories : 320 per serving , Net Carbs: 16g , Fats: 20g , Protein: 22g