Sausages, Peppers and Onions with Smoky Tomato Ketchup

Sausages, Peppers and Onions with Smoky Ketchup

Course: Mains
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 people
Author: Anna Bloomfield
This is a great one pan meal that is quick and easy to prepare and cook. Serve it with smoky ketchup to ramp up the flavour even more.
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  • 8 pork sausages or 12 chipolata sausages (see note above)
  • 2 tablespoons cooking oil
  • 3 large onions finely sliced
  • 4 red, green or yellow peppers, or a combination of all three, sliced
  • Tomato ketchup
  • Sweet smoked paprika
  • 4-8 bread rolls to serve


  • Put the sausages and a little of the oil into a non-stick pan, over a medium to high heat, and brown on all sides. Remove to a bowl and tip a little oil out of the pan if necessary so that there is about 1 tablespoon remaining.
  • Add the onions to the pan and soften allowing the edges to brown. You may need to increase the heat a little.
  • Once the onions have begun to soften return the sausages to the pan, turn the heat down and cook uncovered, stirring occasionally, for a further five to ten minutes depending on the thickness of the sausages.
  • When the sausages are nearly cooked through add the peppers and a little more oil if necessary, and cook uncovered, stirring occasionally, for a further 5 to 7 minutes, until the sausages are completely cooked and the pepper has softened.

To Serve

  • Stir the smoked paprika into the ketchup. I use 1 teaspoon paprika for every 150ml ketchup.
  • Spread the rolls generously with the spicy ketchup. Pile in the sausages, peppers and onions and serve with a napkin.


Serving: 294g | Calories: 542kcal (27%) | Carbohydrates: 29.6g (10%) | Protein: 23.8g (48%) | Fat: 36.5g (56%) | Saturated Fat: 10.4g (52%) | Trans Fat: 0.2g | Cholesterol: 84mg (28%) | Sodium: 962mg (40%) | Potassium: 633mg (18%) | Fiber: 3.8g (15%) | Sugar: 8.4g (9%) | Vitamin A: 450IU (9%) | Vitamin C: 100.7mg (122%) | Calcium: 90mg (9%) | Iron: 3.2mg (18%)

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