Sausage & Peppers

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This is the way my mom used to make it. And this is pretty much the best food at any street fair, ever.

1-2 lbs fresh italian sausage (hot or mild) about 6 links
1 small onion
1 bell pepper
2 cloves garlic, minced
2 tablespoons olive oil
½ cup  white wine
salt & pepper, to taste
red pepper flakes (optional)

slice the onion in half, lengthwise, and then chop it into thin half circles. Chop the pepper to similar size and length pieces. Heat a skillet with oil, and soften the onions and the peppers. Pierce the sausages with a fork, and put them in the pan with the wine, garlic and salt and pepper(s), and clamp on a lid, and turn the heat down. Allow the pan to simmer for 15 or 20 minutes, checking to make sure it hasn’t dried out (add a little water or more wine if it has). Once the wine has mostly evaporated, remove the lid, and let everything fry a little, turning frequently, since the sugar left from the wine will carmelize and burn very quickly. When everything is as brown as you like it, remove from the heat, and let it cool a bit. Serve as is, or on a crusty roll.