Wednesday, April 29, 2015

Sausage and Peppers

Sausage and Peppers

Preserving Our Italian Heritage
Sons of Italy Florida Foundation

This cookbook is a family cookbook. It belonged to my aunt who also shared my love for reading cookbooks. Being Italian, she had purchased several books and gave them to other family members for Christmas. Inside the book, there are many handwritten footnotes and old recipes being used as bookmarks. These are memories we hold on to.

Sausage and Peppers is our typical weeknight go-to meal. We usually try many different variations such as substituting kielbasa, chicken sausages, adding mushrooms, and adding marinara sauce. This recipe is an authentic traditional Italian recipe so I was excited to try it. Of course, we added 1 Tbsp minced garlic when adding the wine and peppers. We loved this dish and loved how easy it was to make.

1 pound sausage, uncut
2 medium peppers, sliced
2 medium onions, sliced
3 tablespoon olive oil
2 tablespoon red wine

Saute peppers and onions in olive oil until wilted. Remove. Add sausage to fry pan. Cook slowly to brown. Flip over to cook other side. When browned, cut sausage into pieces, add wine, peppers and onions over top of sausage. Continue to cook until sausage is no longer pink and peppers and onions are soft.

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