Welsh Family Kitchen

SAUSAGE, PEPPERS, AND MUSHROOM SKILLET The original recipe came from Southern Living Complete Quick and Easy Cookbook: 2009 This doubles as a one-dish meal or as a sandwich filling spooned over French rolls. Ingredients: 1/2 lb mild/sweet Italian Sausage1 1/2 lb hot Italian Sausage1 1/2 cup dry white wine 1/2 cup red wine 1 medium onion, sliced 1 teaspoon minced garlic 2 green bell peppers, cut into strips1 8 oz sliced fresh mushrooms 2 teaspoons beef bullion crystals 1 teaspoon salt 1/8 teaspoon oregano 1/8 teaspoon thyme 1/8 teaspoon basil pinch of red pepper flakes pinch of sweetener 1 tablespoon tomato paste 15 oz tomato sauce Procedures: Cut the raw sausage into bite-sized pieces. Brown sausage in a 10" cast-iron skillet; add wines, red pepper flakes and bullion crystals. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done. Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm Add onion, bell pepper, mushrooms, and seasonings to skillet; sauté, covered, until tender. Return sausage to skillet; add tomato products. Simmer, uncovered, 8 minutes or to desired, reduced, consistency. Notes: 2014-03-26: Swerved over a box of vermicelli. 1Lyd wants to use red bell peppers next time and possibly all hot sausage. 2013-01-09: We did is as a stand alone and it was excellent, though it could be used like a sauce to be served over something. 2010-06-25: This had its first try with the two of us, over white rice. The mushrooms don't add much, so we'll remove them before we make this for Sal. We'll also try it over pasta rather than rice. 08/12/2015