Since today is a double post, I’ll make this one quick.
The day after Thanksgiving, we went to Maggiano’s Little Italy for dinner because my husband’s sister was in town for the holiday. I ate bad food I shouldn’t have eaten, but among that bad food was this glorious appetizer of sausage and peppers.
Italian sausage and peppers usually means just what it says: sausage with sauteed peppers. Period. Maggiano’s takes it up a notch, serving it with a wonderfully light sauce that really pulls the dish together.
This is my take on that dish, and I must say, it’s even better than Maggiano’s! Cooking the sausage with the veggies is critical as it really melds the flavors. This dish is delicious enough to be served to company, either as a main dish or as an appetizer. It’s simply divine.
Italian Sausage with Peppers and Onion in Herbed White Wine Sauce
- 1 lb. fresh mild or hot Italian sausage (from the meat department–the raw kind)
- 1 each medium yellow and red bell pepper, sliced into thin strips
- 1/2 of a medium red onion, diced
- 1 T olive oil
- 1 T butter
- 1/2 C dry white wine
- 1/2 tsp. salt
- 2 cloves finely minced garlic (about 2 T, or 1 tsp. garlic powder)
- 2 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/2 tsp. dried parsley
- Fresh chopped parsley and grated parmesan cheese (for topping, optional)
1. Melt butter and olive oil in a large skillet over medium-high heat. Add in minced garlic and sautee for about two minutes or until garlic begins to slightly brown. Reduce heat to medium.
2. Place sausages, cut into 3″ pieces, into pan with some space between them. Place sliced peppers and onions all over the pan, between the sausages and around them.
3. Brown the sausages on both sides–about three minutes per side. Slightly stir peppers and onions to prevent burning while you do this. As they cook, they’ll release a bit of liquid into the pan.
4. Continue sauteeing the sausages and vegetables for about 10 minutes, or until the sausages are nearly done. Remove the sausages for a moment to a clean dish. Leave the vegetables in the pan.
5. Add in white wine, salt, thyme, parsley, basil and salt and stir well, allowing the wine to boil and cook down for about 3-4 minutes. Be sure to scrape the pan with a spatula as you cook, so as to remove all of the flavorful bits that are stuck to the bottom of the pan. Return the sausages to the pan, allowing them to soak in the flavors.
6. Continue to cook the mixture for another 5-10 minutes, or until the peppers are tender, the sauce thickened a bit and the sausage cooked through.
7. Place sausages on a serving plate and top with cooked vegetables. Pour the pan sauce over the sausage and peppers. If desired, top with fresh parsley and/or grated parmesan cheese.
Makes about 3 servings.
NUTRITION (1/3rd Recipe): 400 calories, 1 g carbs (assuming 0 carb sausage), 29 g fat, 28 g protein