Sausage, peppers, and onions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sweet or hot fresh Italian |
| Sausage -- cut into 1\" | ||
| Pieces | ||
| 1 | small | Onion, or half a large onion |
| Thinly sliced, rings | ||
| 1 | large | Red bell pepper, cored, |
| Seeded -- cut into thin | ||
| Strips | ||
| 2 | larges | Garlic cloves -- finely |
| Chopped | ||
| ½ | cup | Dry vermouth, or dry white |
| Wine | ||
| Parsley or other fresh herbs | ||
| Finely chopped | ||
Directions
1. In a large skillet or saute pan over medium heat, brown sausage until it is cooked through. Remove from pan; set aside.
2. Pour all but 1 tablespoon of fat from pan. Add onions to pan and cook over medium-high heat 1 to 2 minutes. Add pepper and garlic and cook a minute or two more.
3. Return sausage to pan; add vermouth. Cook over high heat, stirring constantly, until wine is reduced by about half. Remove from heat and quickly stir in parsley or other herbs, if used. Serve immediately.
Recipe By : the California Culinary Academy From: Date: File
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