Sausage with Peppers and Onions

 

 

 

 

 

 

 

This recipe comes from David Tanis at the NYT.  Your kitchen is going smell amazing.  Grab some large hot dog buns/baguette and make some sandwiches with this. 

https://cooking.nytimes.com/recipes/1018931-sausage-with-peppers-and-onions?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=362

Ingredients

• 8 Italian pork fennel sausages, sweet or hot (about 2 pounds)
• Extra-virgin olive oil
• 3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
• 2 medium red onions, sliced into 1/4-inch half-moons
• Salt and pepper
• 2 garlic cloves, minced
• 1 tablespoon red wine vinegar
• Pinch of crushed red pepper
• Pinch of dried oregano
• Basil leaves, for garnish 

Preparation

1. Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
2. Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.  
3. Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.