Rustic Sausage & Peppers

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Some flavor combinations are classic; and sausage and peppers fall into that category.

Remember the old cartoons where the vapor would rise from the dish, and then beckon you to eat? That’s what happens when you saute peppers and sausage.
This dish is perfect just as the weather turns cool, and the last of the tomatoes are still on the vine.
Keep this dish simple, ok? Just be sure to use some good, fresh Italian sausage.

Sausage in the pan
Some flavor combinations are classic; and sausage and peppers fall into that category.

Remember the old cartoons where the vapor would rise from the dish,  and then beckon you to eat? That’s what happens when you saute peppers and sausage.

This dish is perfect just as the weather turns cool, and the last of the tomatoes are still on the vine.

Keep this dish simple, ok? Just be sure to use some good, fresh Italian sausage.

Rustic Sausage & Peppers Sausage and Peppers (1)
4-5 links of sausage, chopped into bite size pieces
1 ripe red pepper, chopped into bite size pieces
1 medium onion, thinly sliced
2-3 cloves of garlic, chopped
1 handful of chopped bitter greens like spinach or chard
1 ripe, red tomato, coarsely chopped
1 good glug of red wine

In a deep, flat bottomed frying pan, with just a tiny bit of olive oil, over medium heat, begin browning the sausage.
When the sausage has begun to brown, add the onions and peppers and saute until they are soft and little bit caramelized.
Now add the garlic and greens, the glug of wine and cover the pan.
Cook until the sausage is done. About 10 minutes
Taste and add salt as needed. Umbrian style sausages can be extremely salty so I never add salt until this stage.
Right before serving, toss in the raw, red tomatoes and mix thoroughly. Adding the tomatoes this late in the process will give them a texture contrast with the rest of the dish.
If you feel like it, add a tiny glug of red wine vinegar to the dish to give it a little boost.

Serve a big, hearty red wine and a hunk of bread with your sausage and peppers and relish a moment of good, honest, simple food.

Buon apetito!

2 Responses to "Rustic Sausage & Peppers"
  1. Judith, loved this dish. I made it and took it to work today. I had no wine so just used water. Didn’t want to add stock. I used carrot leaves as they had to be used up. you are so right about the tomatoes that are added at the end.I have to say that initially I wondered if they weren’t going to stand out too much in flavour but I was so wrong. Bought some wine and will make it again. Another lunch. Delicious.

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