Tuesday, January 5, 2010

Italian Sausage, Peppers and Onions

You will absolutely love the aromas of this recipe, so stay close to the kitchen with a glass of red wine to enjoy! Cooking with red wine is aroma-intensive as it is, but then add oregano, basil and especially fennel, you will be in for a sensory party.

Italian Sausage, Peppers and Onions
Serving Size: 4 Small Sandwiches

What You'll Need:

1/2 Lb. Hot Italian Sausage
1 tbsp extra virgin olive oil
1 Cup Wine ( I like to use Homemade wine but you can use Dry Marsala Wine)
2 peppers (1 red and one green) sliced 1/2" thick
1 Onion sliced 1/2" thick
1 tsp. salt
1/4" tsp black pepper
1/4 tsp. oregano
1 tsp. basil
1/4 tsp. fennel seeds
2 cloves minced garlic
1 tbsp tomato paste
4 small Sandwich rolls
1 tbsp butter

Add 1 tbsp. extra virgin olive oil to pan set on medium flame.
Add the hot italian sausage to pan and cook until brown on both sides, 5 minutes on each side. Remove from the pan and set aside.
Add peppers, onion, salt, black pepper, oregano, basil and fennel seeds and cook until onions are golden brown, 8 minutes.
Add garlic and cook 2 more minutes.
Add the tomato paste and stir until incorporated.
Remove pan from heat and Add the the wine return to heat.
Stir to combine making sure to scrape the bottom of the pan with a wooden spoon
Bring mixtire to a simmer over medium heat
Cut the sausages into 1-inch circles.
Add the sausage and butter to the pan and stir to combine.
Cook until the sauce has thickened for 15 minutes stirring occasionally.
Heat oven to 350 degrees
Splt rolls in half and remove the bread filling from inside to hold sausage mixture
Place rolls in oven on top rack and bake for 4 minutes
Serve mixture in sandwich rolls while hot.

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