Ingredients
1 lb. hot Italian sausages
3 bell peppers (green and/or red), cut into strips
3/4 c. dry red wine
4 seeded hard rolls, sliced in half
Method
Sources
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dataset
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Gathered
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Pierce sausages with fork. In skillet over medium heat, bring sausages and 1/4 cup water to boil. Cover; simmer 5 minutes. Uncover; continue cooking, turning sausages frequently 20 minutes or until brown. Remove sausages to plate. To drippings in skillet, saute peppers 5 minutes. Return sausages to skillet with wine. Bring to boil. Cover; simmer 8 to 10 minutes until peppers are tender. Salt and pepper to taste. Serve on hard rolls.