Ingredients
-
1/4
-
6
-
2
-
3
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
Fried Peppers, Onions and Sausages, I don’t think the generic pork sausages found in most North American supermarkets would be suitable for this recipe Rather, go for European-style or artisanal (Bruce Aidell?) sausage It’ll make the dish , Beautiful and delicious I like my veggies with a bit of crunchy-bite so I cooked them a bit less than directed Peppers, onions and sausage seem to be natural companions and the vinegar was a wonderful addition Served it with risotto , I don’t think the generic pork sausages found in most North American supermarkets would be suitable for this recipe Rather, go for European-style or artisanal (Bruce Aidell?) sausage It’ll make the dish
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Steps
|
1
Done
|
Heat Oil in Large Skillet Over Medium Heat. |
|
2
Done
|
Add Peppers, Onion, Garlic and Vinegar and Saute 10 Minutes. |
|
3
Done
|
Cover and Cook Until Tender, About 5 Minutes Longer. |
|
4
Done
|
Season to Taste. |
|
5
Done
|
Meanwhile, Cook Sausage in Another Large Skillet Over Medium-High Heat Until Brown and Cooked Through, Turning Occasionally, Until Skin Is Browned and Lightly Blistered, About 15 Minutes. |
|
6
Done
|
Transfer to Platter; Surround With Pepper Mixture. |
|
7
Done
|
Serve With Polenta. |
