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SAUSAGE, PEPPERS, AND MUSHROOM SKILLET |
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| 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. |
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| Ingredients: |
1 lb hot Italian Sausage
1/2 cup dry white wine
1/2 cup red wine
1 medium onion, sliced
1 teaspoon minced garlic
2 red bell peppers, cut into strips
8 oz sliced fresh mushrooms
2 teaspoons beef bullion crystals
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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
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| 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.
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| Notes: |
2015-08-09: Not our best sausage dinner and needs to be re-evaluated; better a day later; served over elbows.
2014-03-26: Swerved over a box of vermicelli. Lyd wants to use red bell peppers next time and possibly all hot sausage.
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09/13/2015
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