Fried Peppers, Onions and Sausages

I don't think the generic pork sausages found in most North American supermarkets would be suitable for this recipe. Rather, go for European-style or artisanal (Bruce Aidell?) sausage. It'll make the dish.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 6  large green bell peppers or 6  large red bell peppers, cut into thin strips
• 2  medium onions, sliced
• 3  cloves garlic, minced
• 2  tablespoons red wine vinegar
• 2  lbs hot sausage
•  cooked polenta

Directions

1. Heat oil in large skillet over medium heat.
2. Add peppers, onion, garlic and vinegar and saute 10 minutes.
3. Cover and cook until tender, about 5 minutes longer.
4. Season to taste.
5. Meanwhile, cook sausage in another large skillet over medium-high heat until brown and cooked through, turning occasionally, until skin is browned and lightly blistered, about 15 minutes.
6. Transfer to platter; surround with pepper mixture.
7. Serve with polenta.