Ingredients
Method
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the 4 chicken sausage links for 4 to 5 minutes, turning frequently, until browned on all sides. Transfer to a cutting board.
- Add the remaining 1 tbsp olive oil to the same skillet and reduce heat to medium. Cook the sliced onion, red bell pepper, and green bell pepper with 1/2 tsp salt for 7 to 8 minutes, stirring occasionally, until softened and lightly colored.
- Add the 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp oregano, and 1/4 tsp black pepper. Stir and cook for 60 seconds until fragrant.
- Slice the sausages into 1/2-inch diagonal rounds and return them to the skillet. Add 1/4 cup water and cook over medium heat for 4 to 5 minutes, stirring occasionally, until the liquid evaporates and the sausage is heated through.
- Stir in 1 tbsp whole grain mustard, remove from heat, scatter fresh parsley over the top, and serve.
Notes
The Kirkland Signature Italian and chicken apple varieties both work here, though the apple version adds a slight sweetness that pairs especially well with the smoked paprika. If your sausages are on the larger side, give them an extra minute or two in the searing step rather than rushing to slicing. This dish reheats well the next day, so it is worth making a full batch even if you are only cooking for two.
