Sausage and Peppers
Why I Love This Recipe
Great for a crowd or game day with the family.
If the oil crackles and sizzles too much while sausages cook, reduce heat slightly.
Store the cooked mixture in your refrigerator for about 3 days.
Serve over pasta, polenta, potatoes, or on top of warm hoagie rolls.
Ingredients You'll Need
2 Tablespoons olive oil
4-5 (sweet or hot) Italian sausage links
1 large yellow onion, sliced
3 bell peppers, any color, sliced into strips
2 garlic cloves, minced
1/2 cup Holland House Red Cooking Wine
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
4 hoagie rolls
Poke each sausage a few times with a paring knife or fork (this helps release steam as they cook). In a large skillet with a lid, heat olive oil over medium heat. Once hot, add sausages and brown gently and slowly. Cook for 5 minutes, turning occasionally to gently brown on all sides. (They should not be fully cooked.) Once browned, remove sausages to a plate. Set aside.
Increase heat to high. Add onion and pepper slices. Toss to coat in oil and sear vegetables until slightly blackened, stirring often. Add garlic and cook for 1 more minute.
Add red wine, scraping bottom of pan with a wooden spoon to release blackened bits. Simmer wine until reduced by half.
Add Italian seasoning and crushed red pepper flakes. Stir well to combine. Add sausages. Bring to a simmer then reduce the heat to low. Cover and simmer until peppers are soft and sausages are cooked through, about 10 minutes.