Sausage & Peppers

We've gotten quite a few peppers from our CSA in the last couple of weeks. Until this week most of them were green & I've always strongly believed I don't like green peppers. Well, Matt has been "sneaking" them in our stir-fries lately & it turns out I do like them as long as they are well cooked (I still think I'll avoid them raw). Its a good thing I discovered this or I would have never tried sausage & peppers & oh was it good.

The flavors of the onions & peppers cooked in a little red wine with a good Italian sausage make for a perfect sandwich; a little sweet, a little savory & just rich enough. The peppers & onions are quite mild from their sauté & match up well with the slight spiciness of the sausage we used. We served this on hoagie rolls as a sandwich but you could also cut up the sausages & serve it with pasta.

Sausage & Peppers

1 T olive oil
4 link Italian Sausages, fully cooked
1 T unsalted butter
2 c red onions, sliced
3 c mixed peppers, cored, seeded & sliced (we used a mixture of sweet yellow & orange peppers & Italia green peppers)
1/4 t dried oregano
1/4 t dried basil
salt & pepper
1/4 c red wine
4 soft hoagie rolls

Heat the oil in a skillet over medium-high heat. Add the sausages & brown on all sides. Remove the sausages from the pan & set aside.

Melt the butter in the skillet. Add the peppers, onions, oregano & basil plus salt & pepper to taste. Sauté for 5 minutes until the onions are translucent & the peppers & onions are soft. Pour the wine into the pan. Add the sausages back to the pan. Cover & turn down the heat to low. Allow to simmer for 15 minutes or until the sausages are heated through.

Serve the sausages on split hoagie rolls topped with the peppers & onions.

Serves 4

Other recipes using Italian sausage

Baked Penne with Sausage & Zucchini

Sausage & White Bean Cassoulet

Orechiette with Sausage & Broccoli