Recipe
Sausage and Peppers
Street fair food. Ballpark food. The smell that pulls you across a parking lot. Sausage and peppers is three ingredients doing all the work, and the only way to mess it up is to rush it. Low heat, patience, and good sausage. That's the whole religion.
Ingredients
- 1 1/2 lbs Italian sausage, hot or sweet (or one of each, live a little)
- 3 bell peppers, mixed colors, sliced in strips
- 2 big onions, sliced thick
- 4 cloves garlic, smashed
- 1/2 cup dry white wine or beer (optional but smart)
- Crusty rolls for serving
- Olive oil, salt, red pepper flakes
Steps
- Brown the sausages in a heavy skillet or Dutch oven over medium heat, turning until golden all over. Pull them out. In the same fat, drop the peppers and onions with a pinch of salt. Cook them low and slow, 20 minutes, until they're soft, sweet, and a little caramelized at the edges. Garlic goes in for the last 2 minutes.
- Deglaze with the wine, scraping up everything stuck to the pan. Nestle the sausages back in, cover, and simmer 10 to 15 minutes until cooked through. Uncover for the last few minutes so the juices tighten into a sauce.
Moe Train's tip: Poke the sausages with a fork before browning and you lose all the juice. Leave them alone and let the casing do its job.