Keto Sausage and Blistered Shishito Pepper Skillet with Garlic and Herbs
A quick and satisfying low-carb skillet featuring juicy Italian sausages paired with charred, mildly smoky shishito peppers. This one-pan wonder is perfect for a spring weeknight dinner that's ready in under 30 minutes.
Ingredients
- 450g Italian pork sausages (about 4 links)
- 225g fresh shishito peppers
- 2 tablespoons olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
Instructions
Heat 1 tablespoon of olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat.
Add the Italian sausages to the skillet and cook for 12-14 minutes, turning occasionally, until the internal temperature reaches 74°C (165°F) and the casings are golden brown. Remove sausages and set aside to rest.
Add the remaining tablespoon of olive oil to the same skillet over high heat. Add the shishito peppers in a single layer and cook undisturbed for 2-3 minutes until blistered on one side, then toss and cook for another 2 minutes until charred all over.
Reduce heat to medium and add the sliced garlic and red pepper flakes. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Slice the rested sausages into 2cm thick coins and return them to the skillet. Toss everything together with the lemon juice, fresh thyme, salt, and black pepper.
Remove from heat and garnish with fresh parsley and grated Parmesan cheese. Serve immediately while the peppers are still slightly crisp.
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