Sausage and Peppers
December 6, 2007
I have been made blatently aware that Kyle’s favorite carnivorous choice is pork in [almost] any form: Italian sausage, breakfast sausage, ground pork, bacon, pork chops, roast pork, pork tenderloin. The only form of pork that he shys away from is ham (thankfully because I’m not a fan either). He recently confessed that if he was ever stranded on a deserted island and he could only choose one food to eat for the rest of his life, it would be pork. Such a man! I suppose this is the reason why I have so many pork posts in this blog and the reason why I have come to love chicken sausage as it’s a great and less-fattening alternative to pork sausage.
So Kyle has been in a cooking mood recently. Last week it was the broccoli aioli, on Sunday he made a big pot of sauce, and on Monday night, he thawed the frozen hot Italian sausages from our favorite Italian deli on Long Island that he’s been dying to have. He reserved these sausages strictly for sausage and peppers, a dish that he is totally in love with and only on a rare occasion will he let me make because of how much he enjoys making it. Sometimes I wonder if he loves sausage and peppers more than he loves me! (kidding)
Anyway, enough chatter about a dish I didn’t even eat. Yes, that’s right: he made sausage and peppers for what was supposed to be 3 lunches this week and only turned into 1 lunch because he couldn’t restrain himself from eating the rest when he got home from work on Monday. For shame!
Kyle’s Sausage and Peppers
- 4 hot Italian pork sausages
- 1/4 cup dry white wine
- 2 tbsp plus 1/4 cup olive oil, divided
- 2 green peppers, seeded and sliced
- 2 medium onions, sliced in half-moons
- 4-5 cloves garlic, minced
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- salt and pepper to taste
- grated Parmesan cheese
- In a deep heavy-bottom pot or dutch oven over medium heat, heat 2 tbsp olive oil. Add sausages and cook, turning occasionally, until fully cooked, about 10-15 minutes. Turn the heat to low or medium-low if the sausages are browning to quickly.
- Meanwhile, in a large saute pan, heat remaining oil over medium-high heat; add peppers and cook for 5 minutes then add onions, oregano, garlic powder, salt and pepper and cook for an additional 5-7 minutes or until peppers and onions begin to soften. Reduce heat to medium. Add in garlic and cook for 2 minutes. If mixture becomes too dry, add some additional oil.
- Add wine to the pot containing the sausages and deglaze the bottom of the pot. Be sure to scrape the bits of sausages from the bottom of the pot with a wooden spoon. When peppers and onions have softened, add to pot and turn heat to low. Stir to combine and cook for an additional 5-8 minutes, taking care to not let the garlic burn. Sprinkle with grated Parmesan cheese before serving.
Prep time: 10 minutes
Cook time: 15-20 minutes