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Tennessee & Alabama CSA

Sausage and Peppers from Saveur


1 ½ lb. sweet Italian sausages
6 tbsp. olive oil
2 medium yellow onions, thinly sliced
1 red bell pepper, stemmed, seeded, and cut into ½″ strips
1 green bell pepper, stemmed, seeded, and cut into ½″ strips
½ tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 cup chicken stock
½ tsp. dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped parsley


Bring sausages, 3 tbsp. oil, and ⅓ cup water to a boil in a 12″ skillet over medium-high heat; cover, and simmer until sausages are half-cooked, about 8 minutes. Uncover and cook, turning, until sausages are browned all over, about 5 minutes. Transfer to a cutting board and cut into 4 pieces each; set aside. Return skillet to heat along with remaining oil. Add onions and bell peppers; cook until soft, about 6 minutes. Add chile flakes and garlic; cook until fragrant, about 2 minutes. Return sausages to skillet along with stock, oregano, and salt and pepper; boil. Cover and cook until sausages are cooked through, about 10 minutes; uncover and cook until sauce is slightly reduced, about 4 minutes. Sprinkle with parsley.

Source: Savour – Sausage and Peppers