Sausage With Peppers and Onions
For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.
- Total:
- Serves: 4 persons
Ingredients
- 8Italian pork fennel sausages, sweet or hot (about 2 pounds)
- Extra-virgin olive oil
- 3or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
- 2medium red onions, sliced into 1/4-inch half-moons
- Salt and pepper
- 2garlic cloves, minced
- 1tablespoon red wine vinegar
- Pinch of crushed red pepper
- Pinch of dried oregano
- Basil leaves, for garnish
- 4large eggs (optional)
Instructions
Step 1
Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.Step 2
Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.Step 3
Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.Step 4
If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.