Sausage and peppers is the dish your uncle makes outside a Brooklyn church festival on a folding table. It is also, when a chef with two Echo & Rig locations in Las Vegas and one in Sacramento gets ahold of it, a butcher's dish.
Sam Marvin runs steakhouse-butchery hybrids. He grinds his own pork. He knows the fat-to-lean ratio that makes a sausage juice rather than weep, and he knows that the peppers and onions need to go in a separate pan, slow, with their own fond, before they meet the sausage at the end. The instinct to crowd one pan is the instinct that ruins this dish.
Bobby crowded the pan.