Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews









Jim Coleman Recipes

Sausage and Peppers

For this recipe you will need:

  • 1 1/2 lbs. Sausage, variety of choice
  • 1 Cup dry white wine
  • 4 Tablespoons Olive Oil
  • 1 large onion, slice in half rings
  • 2 cloves garlic, crushed
  • 2 green bell peppers and 1 red cut into 3/4 " strips
  • 1 teaspoon each, dried oregano and thyme
  • 1/4 Cup chopped fresh basil
  • 4 large tomatoes, peeled, seeded and coarsely chopped
  • Salt & Pepper to taste

To prepare this recipe:

In a large skillet placed over moderately high heat, braise the sausages in the wine until the liquid evaporates. Add 2 teaspoons of the olive oil and, turning frequently, continue to cook until the sausages are evenly browned. Set aside in warm oven.

Heat the remaining 2 Tablespoons of olive oil in skillet and saute the onions and garlic until soft, about 5 minutes. Add the pepper strips and saute for another 3-5 minutes over moderate heat or until tender-crisp. Add oregano, thyme, basil, tomatoes and salt and pepper to taste. Cook another 5 minutes.

Transfer to a warm platter and arrange the pepper mixture around the sausages.

©2005 WHYY