Ingredients with Measurements:
- 1 pound Bacchus-F sausage, sliced into rounds
- 2 bell peppers, sliced into strips
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine
- 1 can (14.5 ounces) diced tomatoes, drained
Special equipment needed:
- Large skillet or sauté pan
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced sausage and cook until browned on both sides, about 5 minutes.
3. Remove the sausage from the pan and set aside.
4. Add the sliced peppers and onions to the same pan and cook until softened, about 5 minutes.
5. Add the minced garlic, oregano, salt, black pepper, and red pepper flakes to the pan and cook for 1 minute.
6. Pour in the white wine and cook until the liquid has reduced by half, about 2-3 minutes.
7. Add the drained diced tomatoes to the pan and stir to combine.
8. Return the cooked sausage to the pan and stir to combine.
9. Reduce the heat to low and simmer for 10-15 minutes, until the flavors have melded together.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for browning the sausage
- Low heat for simmering the sausage and peppers
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 387
- Fat: 30g
- Carbohydrates: 10g
- Protein: 17g
- Fiber: 2g
Substitutions for ingredients:
- Any type of sausage can be used in place of Bacchus-F sausage.
- Red or yellow bell peppers can be used in place of green bell peppers.
- Chicken broth can be used in place of white wine.
Variations:
- Add sliced mushrooms to the pan with the peppers and onions.
- Use fire-roasted diced tomatoes for a smokier flavor.
- Serve the sausage and peppers over pasta or rice.
Tips and tricks:
- Use a sharp knife to slice the sausage into rounds.
- Don't overcrowd the pan when browning the sausage, as this can cause it to steam instead of brown.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pan when adding the white wine.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sausage and peppers in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the sausage and peppers in a large bowl or on a platter.
- Garnish with chopped fresh parsley or basil.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Serve with crusty bread and a green salad.
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Steamed green beans
Troubleshooting advice:
- If the sausage is not browning evenly, try adjusting the heat or flipping the rounds over more frequently.
- If the peppers and onions are not softening, try covering the pan with a lid for a few minutes to create steam.
Food safety advice:
- Make sure the sausage is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Sausage and peppers is a classic Italian-American dish that originated in the early 20th century.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the sausage and peppers as a main course for dinner.
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