Sausage And Peppers

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.

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45 minutes Prep: 10 minutes Cook: 35 minutes

68 calories per serving view nutrition facts

Ingredients

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

Directions

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.

Reviews

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!
over 4 years ago by mogarraz

I tried this recipie, but had to change a few things. I didn't have white wine so I used a red wine. Added a splash of italian seasoning and only used half of the fennel seed. Very Very tasty, best I've ever had! Next time though I'll use some sweet sausage along with the hot, maybe half and half, it was just a bit spicy for me.
over 9 years ago

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Member Review

Sausage And Mushroom Phyllo Twists

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.