“…Don’t want none, unless you got buns hun”…apparently Sir Mix-A-Lot has not tried this  fabulous bun-less skillet! I love a good sausage hoagie smothered in peppers- in my world it’s a fair food staple.  I somehow always justify that it is healthy, since it has veggies on top 🙂

I decided to recreate this masterpiece to be a little more health contentious and follow the guidelines of Whole30.  Store bought sausages can be tricky- if you are sticking to the rules of Whole30. I only buy uncured meats that are very minimally processed- always being “no nitrate”. I found some delicious Hot Italian Chicken Sausage at Aldi- that meets this requirement. You can use your favorite brand of pre-cooked sausage.

Whole30 Sausage Skillet Ingredient List

  • 2 packs of your favorite compliant, fully cooked sausage.
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 package of sliced mini portabella mushrooms
  • 2 tablespoons of coconut aminos
  • 2 tablespoons of olive oil
  • 2 tablespoons of finely diced cilantro (either fresh or dehydrated)
  • 1 tablespoon of red pepper flakes
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder

Directions

  1. Chop your sausage into bite size pieces. Chop your peppers and mushrooms into strips.
  2. Add Olive oil to the frying pan to coat. Add all ingredients to frying pan and saute over medium heat. Stirring often to avoid burning.
  3. Cook until veggies are fork tender and sausage has a nice brown glaze.
  4. Serve immediately.
Sausage skillet
Whole30 Sausage Skillet

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