Prepare the Sausages

1. Cook the Sausages: In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the sausages and cook for about 10-12 minutes, turning occasionally, until they are browned and cooked through. If you’re using larger sausages, you may need to cut them in half to ensure they cook evenly.
2. Remove the Sausages: Once cooked, remove the sausages from the pan and set them aside on a plate. Leave the rendered fat in the pan for flavor.

Cook the Veggies

3. Sauté the Onions and Peppers: In the same pan, add the sliced bell peppers, onions, and minced garlic. Season with salt, pepper, oregano, basil, and red pepper flakes (if using). Cook for 7-10 minutes, stirring occasionally, until the peppers and onions soften and become slightly caramelized.
4. Deglaze the Pan: Add the chicken broth or white wine to the pan, scraping the bottom of the pan to lift any flavorful bits stuck to the surface. This will help create a nice sauce for the dish.

Combine and Simmer

5. Add the Sausages Back: Slice the sausages into 1-inch pieces and add them back to the pan with the peppers and onions. Stir everything together, ensuring the sausages are coated with the flavorful sauce.
6. Simmer: Let the mixture simmer for another 5-7 minutes, allowing the flavors to meld together. Taste and adjust seasoning as necessary.