This is very similar to my recipe..I often mix hot and sweet sausage (.. meat or turkey ) .. I sauté sausage whole in good olive oil and cut them up after and return to pan with vegetables. I prefer when I can find Cubanelle peppers (long thinner with fewer seeds) I will also mix multi color bell peppers. I use white wine not red but guess either is fine .. of course lots of onions / garlic and sometimes I toss in a can of Italian diced tomatoes .. it’s...
Step 1
Brown the sausages: Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
Step 2
Sauté the onions, peppers, and garlic: Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. Once the onions and peppers soften, sprinkle some salt on them. Once you get some blackening from a good sear on the onions and peppers, add the garlic, and cook for one more minute.
Step 3
Deglaze pan with wine (optional): Add the Marsala or red wine if you are using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.
Step 4
Simmer all the ingredients: Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer. then reduce the heat to low.
Step 5
Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.
Step 6
Serve: Serve over polenta, penne pasta, or load it up on a hoagie roll. Sausage and peppers and onions will keep for several days in the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (644g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1473 | ||
Calories from Fat: 1151 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127.9g | 171 % | |
Saturated Fat 43g | 215 % | |
Monounsaturated Fat 61.6g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 276.6mg | 85 % | |
Sodium 4998.8mg | 172 % | |
Potassium 1512.3mg | 40 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 17.4g | ||
Protein 55.7g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1473
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