Thursday, September 20, 2012

Italian Sausage with Glazed Onions and Peppers

I know, I know...fats and preservatives - those things we should all watch out for and avoid. Sometimes, though the flavors of the ingredients in a food like Italian sausage just call out to me.

While sausage of any kind is not something served in our home very often, I don't worry too much about including it on our menu once or twice a year. The seasonings in Italian sausage remind me so much of my mother's cooking and my father's Italian heritage. It is a delicious and comforting food for me.

Italian Sausage with Glazed Onions and Peppers was prepared quickly and complimented with a side dish of fresh fruit. Avoided were those caloric layers of cheese and bread - no sense compounding the effects of the sausage. I will say, I enjoyed every tasty bite!
Italian Sausage with Glazed Onions and Peppers

1 package mild Italian sausage (turkey or chicken sausage may be substituted)
Sweet onion (like Vidalia), sliced lengthwise
Green bell pepper, sliced
Prepared Italian tomato sauce (with artichoke - optional)
Red wine
Olive oil
1 T butter

Prepare sausage: add 1/2 inch of water to a skillet and arrange sausage links in the water. Cover skillet and bring to a simmer. Turn heat down to med-low and cook sausage for 15 minutes. Uncover and turn heat up to medium. Allow the water to boil off. Watch carefully! When water has disappeared, add 1-2 T olive oil to pan and push links around to coat the undersides. Brown sausage evenly on both sides. Remove links to a warm plate.

Add 1-2 T olive oil to pan and toss in pepper and onion slices. Saute them evenly and when they are almost tender crisp add 1 T butter. Continue cooking for 1 more minute and remove to a plate.

Turn heat to med-low and add 1/4 C wine to pan and using a spoon, stir to release any browned bits of sausage and vegetables into the wine. Add desired amount of Italian tomato sauce and blend evenly. Taste and adjust seasonings.

Plate sauce, sausage and vegetables. Enjoy!

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