Recipe courtesy of Honeysuckle White

Turkey Sausage and Peppers with Polenta

  • Level: Easy
  • Yield: 6 servings
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1 tablespoon olive oil

1 package Honeysuckle White® or Shady Brook Farms® Turkey Breakfast Sausage Links

2 red bell peppers, sliced

1 onion, sliced

Salt and black pepper

2 teaspoons Italian seasoning

1 teaspoon chopped garlic

1 (15-ounce) can diced tomatoes

1 tablespoon tomato paste

Pinch of chili flakes

4 cups water

1 cup dry polenta

Grated Parmesan cheese and/or chopped parsley, optional


  1. 1.Preheat a non-stick or lightly oiled skillet over medium high heat.
  2. 2.Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add one-half to two-thirds cup water, cover, turn sausages occasionally, and cook to 165°. Remove from skillet and keep warm.
  3. 3.Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
  4. 4.Add Italian seasoning and garlic; cook 2 minutes.
  5. 5.Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
  6. 6.In large saucepan over medium heat, bring polenta, water and one-half teaspoon salt to a boil, stirring constantly until polenta thickens.
  7. 7.Cook about 5 minutes more, stirring occasionally.
  8. 8.Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
  9. 9.Garnish with Parmesan cheese and/or chopped parsley, if desired.
  10. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.
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