Growing up, food could not be left unattended in the refrigerator. If you wanted to save something for later and did not have an armed guard or padlock handy, a note warning of a certain and grisly fate was necessary to keep predators (usually an impish brother or wisecracking father) away from your treasure. The bounty was usually something really good like Tastykake Chocolate Cupcakes, homemade egg salad, or the second half of a meatloaf, American cheese and mustard sandwich. It didn’t occur to me that younger daughter would sabotage my sausage and peppers encounter so no such warning was affixed.
I’ve been thinking about those sausage and peppers ever since. So, I picked up some Italian chicken sausage links, peppers, onions, and garlic and whipped myself up a homemade surrogate.
Sausage and Peppers
I popped the sausage links in the freezer for about an hour to make them easier to slice.2 tablespoons olive oil
1 large onion sliced
1 tablespoon of minced garlic
Salt and pepper, to taste
1 pinch crushed red pepper flakes
A splash of wine to deglaze the pan (red or white)
Heat the oil in a large pan, over medium heat. Add the sausages and cook, giving them a occasional twirl…I like them to be nicely browned and if you stir too frequently, this won’t happen. Add the onions, peppers, garlic, and seasonings incorporating the browned bits on the bottom of the pan. Simmer for another 5-10 minutes until the vegetables are tender and the sausages are cooked through. Deglaze with the wine.
Perfect with a glass of red wine.