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| 2 | tablespoons | olive oil | |
| 12 | each | hot italian sausages | |
| 1 | each | onion | thinly sliced |
| 1 | tablespoon | garlic | minced |
| 2 | each | sweet red bell pepper | red peppers, seeded, sliced |
| 1 | each | green bell pepper | seeded, sliced |
| 3 | tablespoons | tomato paste | |
| 3/4 | cups | white wine | dry |
| 1 | teaspoon | fennel seeds | |
| 1 | x | salt | |
| 1 | x | white pepper |
Heat the oil in a casserole or large skillet and cook the sausage for 2 minutes on each side. Pour off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes.
I cooked sweet (not hot) sausage thoroughly. Completely drained off all the grease, then I added the olive oil and peppers. I added the onions later since they don't take as long to cook. I used some leftover spaghetti sauce I had instead of tomato paste. I didn't add fennel seeds since I didn't have any. Even though I played with the recipe, it was absolutely delicious. I think it's an easy recipe that will accept lots of variations according to your taste and what ingredients you have on hand. The wine is a must!
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This is a lovely appetizer for parties. If you are in a hurry, try just leaving the phyllow sheets whole and rolling the filling up like a large sausage roll, about a third of the filling to a rectangle made of four sheets, each brushed with the clarified butter. Slice diagonally and separate slightly before baking. Also, for one batch I added a tsp. of chili-garlic sauce, which added a nice heat. These appetizers look great on a tray, and be prepared to make a lot--they disappear fast.