Sausage and Peppers
Ingredients
- 600 gToulouse sausage (whole)
- 2 pcRed bell pepper (sliced into strips)
- 2 pcGreen bell pepper (sliced into strips)
- 2 pcYellow onion (thinly sliced)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 100 mlDry white wine
- 1 tspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gItalian sausage (whole)
Method
Golden, charred sausages that snap when bitten, tossed with meltingly soft caramelized peppers. A thick, glossy pan sauce coats every bite.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in an airtight container. Reheat gently in a skillet with a splash of water.
