Sausage with Peppers and Onions
Flavorful Italian sausage combined with red, yellow and green bell peppers, onion, garlic, and Italian fresh and dried herbs for an updated classic. Don’t forget the wine!
Appetizer, brunch, Main Course
Italian fennel sausages, sweet or hot (about 2 pounds).
Extra-virgin olive oil
Medium bell peppers: red, orange and green, sliced into 1/4-inch strips
Medium red onions, sliced into 1/4-inch half-moons
Garlic cloves, minced
Crushed red pepper
Fresh Oregano leaves
Preheat the oven to 350 degrees.
Prick each sausage in several places with a toothpick or the tip of paring knife to prevent bursting.
Place sausages in one layer on a baking sheet and pop them in the oven.
Roast sausages for about 20 minutes, until golden brown.
Once done, remove from the oven and let them rest while you prepare peppers.
Peppers and onions
Place a large skillet over medium-high heat and add 2 tablespoons olive oil.
When oil is hot, add sliced peppers and onions. Season generously with salt, pepper, and dried Italian seasonings.
Cook, stirring frequently until mixture softened and beginning to
brown, about 10 minutes.
Transfer the pepper and onion mixture to a platter.
In the pan, stir in the white wine add garlic and cook for a minute or two.
Cut each sausage in half or in thirds, on the bias.
Transfer sausages to the pan along with the pepper and onion mixture.
Turn off the heat.
Top with oregano and parsley. Serve hot or at room temperature.
This is a great low-carb, paleo friendly meal that’s perfect for weeknight dinners or for serving a crowd.
Italian, Peppers, Sausages, Wine