Monday, December 6, 2010


2 lg. (about 1 lb.) red peppers
1 med. Spanish onion (about 8 oz.)
2 tbsp. olive oil
1 clove garlic, minced
3/4 tsp. dried thyme leaves
6 fresh Italian sausage links (about 1 1/2 lbs.)
1/2 c. water
1/2 c. dry white wine

Cut peppers into 12 wedges. Cut onion into 1/2 inch slices; separate into rings. Cook peppers in olive oil in large frying pan over medium heat 5 minutes, stirring frequently. Add onion, then garlic and thyme and continue cooking until onions are limp. Meanwhile place Italian sausage and water in another frying pan. Cover tightly and cook over medium heat 10 to 12 minutes, turning once.
Remove cover and continue cooking 15 to 18 minutes or until cooked through and browned, turning occasionally. Remove sausage from frying pan, pour off drippings. Increase heat to medium-high; add wine to deglaze pan, scraping up brown pieces. Add vegetables and return sausage to frying pan, stirring to coat with sauce. Continue cooking 2 to 3 minutes.

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