Fresh Italian Sausages with Peppers (Michele Urvater) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
8 to 12 sweet or spicy fresh italian sausages, pricked with a fork on all sides |
1 each yellow, red and green bell pepper, seeded, deribbed and cut into 1/4 inch wide strips |
2 tablespoons or so of olive oil |
2 cloves garlic minced |
touch red wine vinegar |
1/4 cup chopped parsley |
salt and pepper |
soft polenta (or rice) as an accompaniment |
Directions:
1. Add the sausages to a skillet, add water to a depth of 1/8 inch of water to bottom of skillet and cook, covered for 10 minutes. Discard all but 1/3 of the liquid, then cook the sausages, uncovered for another 10 to 15 minutes or until they are cooked through and brown and golden on all sides. (During this time make your side dish instant polenta or rice) When the sausages are done, remove them to a cutting board and keep warm. Add the olive oil to the same saute pan. When hot add the pepper strips and saute for 8 minutes or until tender. Add the garlic and saute another half a minute or until cooked but not brown. Add the vinegar and evaporate for a few seconds. Remove the skillet from the heat and stir in half of the chopped parsley; season well to taste with salt and pepper. Cut the sausages on the bias and pile them up in the center of a generous mound of soft polenta or rice; wreath the sausages with the peppers and garnish with remaining chopped parsley.
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