Sausage With Peppers and Shallots

Recipe by Barb G.
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Broil the pepper on all four sides and ends until skin blisters.
  • Turn frequently.
  • Do not burn.
  • Remove from broiler or grill and seal in plastic bag to sweat, about 10 minutes.
  • Skin and quarter the shallots across the grain, and set aside.
  • Remove pepper from bag, skin and clean the interior, discarding the seeds, cut lengthwise into 1/2-to 1-inch wide strips, set aside.
  • Put the olive oil in a deep frying pan.
  • Add the sausages and brown over medium-high heat, turning frequently.
  • Add 1/2 cup to 1 cup wine.
  • After sausages begin browning, puncture the skins three or four times on two sides so that the fat runs out during cooking.
  • When the sausages are browned, add shallots, pepper and the remainder of wine.
  • Add garlic to taste.
  • Reduce heat to medium low.
  • Frequently stir with a wooden spoon until wine is reduced to half.
  • Serve in a shallow soup bowl garnished with parsley.