Prep 15 mins
Cook 0 mins
he daily consumption of fresh meat began to decline by 1550 as the population was now fully recovered from the Black Death of two centuries before, and, as a result, more land was devoted to the more labor-intensive agriculture rather than stock rearing. As fresh meat consumption declined, the salting of meat grew to supply the men of many ships and to form a part of the meager diet of the poor.
- 1 -2 lb of pork Italian sausage, sliced into 2-3 inch pieces
- 1 bunch parsley
- 1 potato, sliced in quarter inch pieces
- 3 -4 yellow and red bell peppers, cut into half-inch strips
- 1 red onion, cut in quarter-inch slices
- 1⁄2 cup tomatoes, roughly pulverized with your hand
- 4 -5 garlic cloves
- extra virgin olive oil
- kosher salt & freshly ground black pepper
- dried red pepper flakes
- 1⁄4 cup white wine
- We cook our sausage, peppers, and onions dish in the oven so the cooking process is fairly straightforward. Begin by adding the cut sausage and diced peppers and onions to a large, and flat, oven proof glass casserole. Season the items with Kosher salt and freshly ground black peppers. Drizzle the your layer of sausage, peppers, and onions with high quality extra virgin olive oil and mix well. Next, add your diced garlic, 1/2 cup of chopped parsley, tomatoes, and 1 tablespoon of dry red chili pepper flakes. Mix well and add the white wine. Place the casserole, uncovered, in a 375 degree Fahrenheit oven for 30-40 minutes (stirring the mixture every 15 minutes or so) or until the sausage is golden brown and the vegetable have caramelized and cook down a bit.