Sausage and Peppers
1 T. extra virgin olive oil
4 spicy red links, about 1 pound
1 T. butter
1 red onion, halved and sliced thin
2 red bell peppers, sliced thin lengthwise
2 garlic cloves
¼ C. rice
1 C. stock
4 slices Italian bread
2 T. ketchup
Warm sauté pan over medium-high heat then add oil, when oil is hot add the sausage, brown on all sides.
Stir in butter, onion and bell pepper, cook until soft.
Add stock to pan and deglaze before adding rice. Bring stock to a boil, cover reduce heat and cook for 25 minutes.
Place 1 sausage on a piece of bread in each of 4 a bowls.
Stir ketchup into rice and peppers, reduce slightly then spoon over sausages.
Pairs Well With
A. J. Di Liberti