Ingredients
Scale
- 3 links sausage (of your choice)
- 1 sweet onion
- 1–2 green/red peppers (your choice)
- 2 teaspoons minced garlic
- Olive oil
- 1 Tablespoon fresh chopped basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 white wine
- Red pepper flakes (optional)
Instructions
- Prep the sausages by piercing them with a fork 2 or 3 times. This will prevent the casing from splitting and will allow some juices to flavor the pan
- Chop the onion in thin strips, as well as the peppers
- Add a Tablespoon (or two) of oil in a large skillet and add the sausages
- Brown them on all sides and remove them to a plate (they will still be raw in the middle)
- Turn the heat on very low and add the onions. You will want to caramelize them so cook them very slowly over low heat, about 5-8 minutes
- Meanwhile, cut the sausages into bite size slices, retaining the juice
- Add your peppers and cook another minute to soften
- Add the garlic, spices, wine and sausages (with their juice) back to the pan
- Continue cooking until the sausages are cooked through (about 15-20 minutes)
