Ingredients for Sausage With Peppers And Shallots
- Italian Sausages
- Yellow Bell Pepper
- 8 shallots, peeled and quartered
- Red Wine
- Garlic Salt
- 2 tablespoons olive oil
- Fresh Parsley
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How to Make Sausage With Peppers And Shallots
- Preheat broiler. Broil bell peppers on all sides until skin blisters and chars (about 10-15 minutes, turning frequently).
- Place peppers in a plastic bag to steam for 10 minutes. This helps loosen the skins.
- Peel, seed, and cut peppers into 1/2-to 1-inch wide strips.
- While peppers steam, peel and quarter the shallots.
- Heat olive oil in a large, deep frying pan over medium-high heat.
- Add sausages and brown on all sides, about 8-10 minutes, breaking them up with a spoon as they brown. Puncture the sausages 3-4 times on two sides to allow fat to render.
- Add 1/2 cup of red wine to the pan and deglaze, scraping up any browned bits.
- Once sausages are browned and slightly crispy, add the shallots, peppers and remaining 1/2 cup of wine.
- Add minced garlic.
- Reduce heat to medium-low, and simmer, stirring frequently, until the sauce has reduced by half (about 10-15 minutes).
- Serve immediately in shallow bowls, garnished with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
5g
Fat
42g
Carbs
4g
