Recipe Book

Sausage with Peppers and Onions

Pork 30 min

Adapted from NYT Cooking (David Tanis)

Ingredients

  • 8 900 g Italian pork fennel sausages, sweet or hot (about 2 lb)
  • to taste extra-virgin olive oil
  • 3-4 medium bell peppers, mixed red and yellow, sliced into 1/4-inch strips
  • 2 medium red onions, sliced into 1/4-inch half-moons
  • to taste salt and pepper
  • 2 garlic cloves, minced
  • 1 tbsp 15 ml red wine vinegar
  • pinch crushed red pepper
  • pinch dried oregano
  • to taste basil leaves, for garnish
  • 4 large eggs (optional)

Method

  1. Prick each sausage in several places with a skewer or knife tip to prevent bursting. Place in a single layer in a skillet, cover with water, and bring to a simmer. Cook 5 minutes, then cover, turn off heat, and let steep.
  2. Heat 2 tbsp olive oil in a wide skillet over high heat. Add the peppers and onions, season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Add the garlic at the end and cook 1 more minute. Stir in the vinegar.
  3. Transfer the pepper mixture to a platter. Coat the pan with 1 tbsp olive oil over medium heat, add the sausages, and cook 2–3 minutes per side to brown. Top the pepper mixture with the sausages.
  4. Sprinkle with crushed red pepper and oregano, and garnish with basil leaves.
  5. If desired, fry the eggs sunny side up in a little olive oil in the same skillet to serve alongside. Season with salt and pepper.

Notes