Thursday, August 15, 2013

Sausage with Peppers and Onions in Marsala Sauce

Bell peppers from the CSA seem to have joined the squash in an attempt to overtake my refrigerator these past few weeks, and I don't know about you, but tossing a few slices on my salads is definitely not keeping them in check. To make some headway, I'm enlisting the classic combination of sausage with peppers and onions. Most of my experience with this meal has been at street fairs and the like, usually served out of the side of a truck or trailer that has been brightly painted with the colors of the Italian flag, and 9 times out of 10 the sandwich they sell you is pretty terrible. Overcooked, fatty sausage in a tasteless white bread bun with unseasoned, limp, greasy peppers and onions on top. To add insult to injury, the darn thing costs you eight bucks! 

My version of this dish is a far cry from carnival food. I like to use Italian turkey sausage because it is generally less greasy, though this recipe works just as well with regular pork sausages if that is your preference. To give the whole thing more flavor, the peppers and onions are cooked in a Marsala wine sauce along with tomatoes, garlic and a bunch of fresh herbs. I also throw in a jalapeno pepper to give a little heat (crushed red pepper works as well) and then let the whole thing simmer away with the sausages until it reaches its happy place. To serve this, you can go for the classic and put it on a roll (note that you can choose to leave the sausages whole to make portioning easier here) or for a less messy option, you can do what we did and serve on a plate with the bread on the side. This is also really good over rice or even pasta.

This recipe is loosely based on the one here from the Food Network.

Share Contents Used
Bell Peppers
Hot pepper

2 tbs olive oil
1 pound sweet Italian turkey sausage
3 bell peppers, sliced
1 yellow onion, sliced
Salt and Pepper
1 tsp chopped fresh oregano
1/3 cup chopped fresh basil leaves
3 garlic cloves, minced
1 jalapeno pepper, minced (remove the seeds if you don't want too much heat)
2 tbs tomato paste
1 cup dry Marsala wine
1 (15-ounce) can diced tomatoes (or use an equivalent amount of fresh chopped tomato if you have them)

Heat the oil in a large skillet over medium heat then add the sausages and cook until nicely browned, it is not necessary to cook them all the way through. Remove the sausages from the pan and drain off any remaining oil, leaving just a thin coating. Add the peppers and onions, season with salt and pepper and cook until they have started to brown. Add the oregano, basil, jalapeno and garlic and cook another minute or two. Next, add the tomato paste, Marsala wine and tomatoes then stir to combine. 

Bring the pan to a simmer over low heat. Cut the sausages into bite sized pieces and add back to the pan, stirring to incorporate. Cook uncovered over low heat until the sauce has thickened, around 10 minutes. Season to taste before serving. 

No comments:

Post a Comment