Cast-Iron Smoked Sausage Platter

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 2 lb smoked sausage or kielbasa links
• 2 large yellow onions, sliced
• 3 bell peppers, mixed colors, sliced
• 4 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tbsp butter
• 1.5 tsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 fresh thyme sprigs
• 6 crusty bread or soft rolls
• 1/4 cup whole-grain mustard for serving
• 1 cup pickles or pickled peppers

Instructions

1. 1Slice the smoked sausage on a slight bias into thick coins or leave links whole and score them lightly so they open and crisp. Slice the onions and peppers into long strips half an inch wide.
2. 2Heat a large 12-inch cast-iron skillet over medium-high heat until it is ripping hot. Add the olive oil and swirl to coat the bottom.
3. 3Add the sausage in a single layer and sear without moving for 3 to 4 minutes until deeply browned and the edges curl. Flip and brown the second side another 2 to 3 minutes, then transfer to a plate.
4. 4Lower the heat to medium and add the butter to the same skillet. Toss in the onions, peppers, and smashed garlic. Season with salt, black pepper, and smoked paprika and cook, stirring occasionally, 8 to 10 minutes until the vegetables soften and pick up fond from the pan.
5. 5Sprinkle the brown sugar over the vegetables and stir in the apple cider vinegar and Dijon mustard. Scrape up any browned bits from the bottom of the skillet so they melt into a glossy, smoky-sweet glaze.
6. 6Return the sausage to the skillet nestled among the peppers and onions. Tuck in the thyme sprigs and cook everything together another 4 to 5 minutes so the sausage reheats and the flavors marry.
7. 7Taste and adjust seasoning—add a pinch more salt or a splash of vinegar if you want brighter contrast. The skillet should look glossy, caramelized, and ready for the table.
8. 8Carry the hot cast-iron straight to a trivet as a shareable platter. Set out crusty bread or rolls, whole-grain mustard, and pickles so guests can build their own bites while the sausage stays warm.