paper towel

Description

Ingredients: Your favorite sausage (I used Nathan's Beef and Pork Kielbasa) 2 Bell Peppers (I used 4 small ones) 2 Poblano Peppers 2 large shallots (or 1 medium onion) 5-12 cloves crushed and roughly chopped garlic 1/2 red wine (any drinkable red wine will do) Fresh basil Spices: salt, pepper, dried basil, dried oregano, chili powder Slice sausage into medium sized pieces, and then split down the middle. Preheat your pan over medium to medium high heat. Add enough olive or canola oil to coat the bottom, and then add your sausages skin side down. Cook for 5-7 minutes on each side, until crispy. Remove sausages from the pan and let rest on a paper towel. Add chopped peppers to the pan with more oil if necessary, although it probably will not be. I like my peppers well done so I let them cook for a while before I add my shallots. You can do it to your taste. Onions take longer to caramelize than shallots (if you chop them thick like the peppers) so keep that in mind. Cook down the peppers and shallots/onions for 10-15 minutes or until they are close to your desired tenderness. Add the chopped garlic, incorporate, and give it a few minutes to get tender. Add the 1/2 cup red wine to de-glaze the pan, making sure to run your spatula across the bottom to mix in all the crusty bits. Let simmer for a few minutes and then add the sausages back in as the wine begins to reduce. Let simmer a few more minutes, add fresh torn basil, mix and serve! Presentation tip: When I had the leftovers, I found an even better way to present this dish. I served it open face with the sausage and peppers heaped over the bun, and ate it with a knife and fork. It was easier to eat that way, more delicious because I could control the ratio of each ingredient in each bite more easily, and I ended up only eating half the bun!