(For those of you that don’t know: I’m part Italian. The part that eats, the part that doesn’t cook is God-knows-what. I love Italian sausage, sweet or hot, no matter. Hubby likes it like this, the traditional way with peppers. I’m a purist. I like it stand alone. Well…stand alone next to my bottle of vino of course. And maybe some bread, a little mustard, okay some onions as long as they’re grilled really well..)
Sausage and Peppers
2 lb. Italian link sausage
6 to 8 green peppers, sliced in strips
6 med. onions, sliced
1 lb. mushrooms, sliced (optional)
1 1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1 c. white wine
1 tbsp. oil
Salt and pepper to taste
6 to 8 green peppers, sliced in strips
6 med. onions, sliced
1 lb. mushrooms, sliced (optional)
1 1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1 c. white wine
1 tbsp. oil
Salt and pepper to taste
Separate links of sausage and prick with a fork. Place in Dutch oven with 1/2 inch of water. Bring to a boil. Reduce heat and simmer until all water has evaporated and sausages have given up some of their fat and are lightly browned all over. Drain fat from pan. Cut sausages into smaller pieces about 1 1/2 inches long. Add wine, garlic powder, basil, oil and oregano. Cover and simmer about 30 minutes. Top with green peppers, mushrooms and onions. Sprinkle with salt and pepper and mix well. Cover and simmer another 30 minutes or until sausage is done, stirring occasionally.
(Recipe can also be prepared in 350 degree oven).
