Sausage, Peppers, And Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 4 | Servings | |
INGREDIENTS
| 1 | lb | Sweet or hot fresh Italian |
| Sausage, cut into 1" | ||
| Pieces | ||
| 1 | Onion, or half a large onion | |
| Thinly sliced, rings | ||
| 1 | Red bell pepper, cored | |
| Seeded, cut into thin | ||
| Strips | ||
| 2 | Garlic cloves, finely | |
| Chopped | ||
| 1/2 | c | Dry vermouth, or dry white |
| Wine | ||
| Parsley or other fresh herbs | ||
| Finely chopped |
INSTRUCTIONS
In a large skillet or saute pan over medium heat, brown sausage until it is cooked through. Remove from pan; set aside. Pour all but 1 tablespoon of fat from pan. Add onions to pan and cook over medium-high heat 1 to 2 minutes. Add pepper and garlic and cook a minute or two more. Return sausage to pan; add vermouth. Cook over high heat, stirring constantly, until wine is reduced by about half. Remove from heat and quickly stir in parsley or other herbs, if used. Serve immediately. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1502
Calories From Fat: 986
Total Fat: 111.1g
Cholesterol: 441.7mg
Sodium: 4353.7mg
Potassium: 472.8mg
Carbohydrates: 23.2g
Fiber: 3g
Sugar: 3g
Protein: 107.8g