| Ingredients |
| 1 1/2 |
lbs. Isernio’s Sausage, variety of choice |
| 1 |
c. dry white wine |
| 4 |
tbsp. olive oil |
| 1 |
large onion, sliced in half rings |
| 2 |
cloves garlic, crushed |
| 2 |
green bell peppers and 1 red or yellow, cut into 3/4" strips |
| 1 |
tsp. each, dried oregano and thyme |
| 1/4 |
c. chopped fresh basil |
| 4 |
large tomatoes, peeled, seeded and coarsely chopped |
|
(or 1
29-oz. can Italian plum tomatoes, drained and coarsely chopped) |
|
Salt and pepper to taste
|
| Method |
 In a large skillet placed over moderately high heat, braise the sausages in the wine until the liquid evaporates. Add 2 tbsp. of the olive oil and, turning frequently, continue to cook until the sausages are evenly browned. Set aside in warm oven.
|
|
Heat the remaining 2 tbsp. olive oil in another large skillet and sauté the onions and garlic until soft, about 5 minutes. Add the pepper strips and sauté for another 3-5 minutes over moderate heat or until tender-crisp. Add oregano, thyme, basil, tomatoes and salt and pepper to taste. Cook another 5 minutes. |
|
Transfer to a warm platter and arrange the pepper mixture around the sausages. Accompany with a tangy salad and crusty Italian bread for a perfect light supper. |
|
Note on variations: Other fresh vegetables, such as zucchini, carrots, eggplant, cauliflower and broccoli can be included or substituted in this dish. Always take care not to overcook the vegetables.
|
|
For
a special Italian treat, convert this dish into
classic sausage sandwiches by scooping out crunchy
rolls and stuffing each with sausage and some of the
pepper mixture. Also, great over polenta or
pasta. Serves 4 to 6. Preparation time: 20
minutes. |
|
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|
