Sausages With Peppers
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8pork sausages (Italian, sweet or country)
- 2tablespoons olive oil
- 1tablespoon butter
- 1large onion, chopped
- 1clove garlic, minced
- 1pound sweet peppers (green, red and yellow, if available) seeded and cut into thick strips
- ½cup dry white wine
- ½ to ¾cup chicken stock
- 1teaspoon arrowroot dissolved in 1 tablespoon water
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
315 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 10 grams protein; 652 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prick the sausages all over with a fork and place on a broiling rack. Sprinkle with one tablespoon olive oil and broil slowly until browned on all sides, and cooked through. Keep warm.
- Step 2
Meanwhile, heat the butter with remaining oil in a skillet and saute the onion, garlic and peppers until the onions are soft.
- Step 3
Add the wine and chicken stock and simmer gently for five minutes. Stir in the arrowroot mixture and bring to boil. Season to taste with salt and pepper. Turn down heat and add the sausages. Cover the pan and cook for five to 10 more minutes.
Private Notes
Comments
Used 2 cloves of garlic with 2 Italian sausages, could have added 6 cloves - we like garlic! One hot, one sweet sausage, plenty of protein and lots of veggies, added a jar of marinara sauce before final 5-10 minutes of cooking. Did not use arrowroot. Delicious!!
This was an easy weeknight meal - nothing mind-blowing, but a good basic to add to the repertoire. I subbed corn starch for the arrowroot 1:1 and it didn't thicken much at all, so I may try more corn starch next time.
I used 4 sweet Italian sausages and 4 hot Italian sausages, sliced the sausages on a cutting board after the final 10 minute simmer, and served over al dente rigatoni. Delicious!