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Title: Sausage and Peppers
Categories: Pork Vegetable Italian
Yield: 6 Servings
| 2 | tb | Olive Oil |
| 12 | Hot Italian Sausages | |
| 1 | md | Onion, Thinly Sliced |
| 1 | tb | Minced Garlic |
| 2 | Red Peppers, Seeded & Sliced | |
| 1 | Green Pepper | |
| Seeded And Diced | ||
| 3 | tb | Tomato Paste |
| 3/4 | c | Dry White Wine |
| 1 | ts | Fennel Seeds |
| Salt | ||
| White Pepper |
HEAT THE OIL in a casserole or large skillet and cook the sausage for 2 minutes on each side. Pour off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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