Sausage and Peppers

Golden, charred sausages that snap when bitten, tossed with meltingly soft caramelized peppers. A thick, glossy pan sauce coats every bite.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 919
• Protein: 40 g
• Carbs: 15 g
• Fat: 75 g

Ingredients

• 600 g Toulouse sausage ( whole )
• 2 piece Red bell pepper ( sliced into strips )
• 2 piece Green bell pepper ( sliced into strips )
• 2 piece Yellow onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Italian sausage ( whole )

Instructions

1. Brown the sausages

   In a large skillet with a drizzle of olive oil, brown the Toulouse and Italian sausages whole. The skin should be well browned and crispy. Remove and set aside.

2. Sweat the vegetables

   In the same skillet, without rinsing to keep the juices, toss in the sliced peppers and onions. Let them soften until translucent and starting to brown on the edges.

3. Deglaze and bind

   Add the minced garlic and oregano. Deglaze with the white wine, scraping the bottom of the pan well with a wooden spatula. The liquid should reduce by half.

4. Final cooking

   Cut all the sausages into large chunks and put them back in the skillet. Mix so that the sauce coats all the ingredients well. It's ready when the vegetables are tender.

Chef's tips

• Never prick the sausages, or you'll lose the juices that should flavor the peppers.
• If the sauce reduces too much, add a spoonful of pasta water if serving with pasta.

Storage

Keep for up to 3 days in an airtight container. Reheat gently in a skillet with a splash of water.