I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and fat. There was still a slick of oil and brown bits. I then cooked the onions and peppers on the same heat (6 / medium). The brown bits seemed to dry up and eventually collected and burned.
What did I do wrong and what could I have done to prevent them brown bits from burning?
Also, how much oil are you supposed to put in the pan to brown the meat? Just enough to coat the entire bottom of the pan? More or less?