I would like to share with you an extremely easy and versatile recipe you can make any day of the week! Impress family or friends or both!
- 1 package fresh/frozen Italian sausage
- 1 green pepper (feel free to use a red or yellow if you have one)
- 1 medium to large onion
- 2 cloves fresh garlic
- 1-2 mushrooms (optional)
- pinch of salt
- olive oil to saute veggies
- 1 loaf french bread (can substitute or exclude bread)
- 1/4 cup red wine (for sauteing)
- pad of butter (about 1/2 tbs)
- 3/4 cup – 1 cup water
Cut up your veggies. I like to cut my onion and peppers in long strips. Peppers about a half inch thick and onions about 1/4 inch in thickness. I dice my garlic up as small as I can with a knife. In a large pan over medium heat, add some olive oil. Only enough to lightly coat it. Saute your veggies, onions first (with a little salt to “sweat” them), until you see they are starting to break down a little. Add your peppers, garlic and mushrooms. Let those go for about 5 minutes, stir them around a bit, as needed. Add the butter and just swish around/stir veggies until it melts. Your pan should be ready for de-glazing: take the pan off the fire and add the wine. With your spatula you want to scrape the bottom of the pan to make sure all that good flavor gets lifted off the bottom. Place veggies in a little bowl with any liquid that remains. Feel free to cover with a lid if you like.
Time to cook up that sausage: Using the same pan, place it back over medium heat and brown up those sausages on both sides. This should take about 4-7 minutes on each side. Once you get your ideal shade of brown-ness, de-glaze that with about 3/4 cup-1 cup of water. You want to scrape the pan again to make sure all that brown goodness gets into the liquid that will be your gravy. Add your veggies back to the pan and reduce the heat to low. I poke a few holes in the sausage to make sure some of those juices flow out. Add a pinch of salt for flavor. You will let this cook slowly for about 40 minutes, until the sausage gets nice and soft and your gravy is nice and tasty! Tip: Feel free to check on them around the 20 minute mark. Flip the sausages and taste the gravy to see if it needs more salt or some black pepper
You are now ready to slice your bread (or rolls if you go that route). To me the bread is actually the best part of this dish, you want to slice it open but leave it connected (or you will have meat slippage and you don’t want that!). Dunk both sides of the bread into the gravy, place your sausage in it, along with as few or as many peppers and onions as you like. That’s it. Enjoy your tasty sandwich!
This dish is very versatile. You can substitute virtually any meat, different breads and even make it in a slow cooker if you have one. Something about the trio of peppers, onions and garlic cooking on the stovetop. It’s quite magical. An assault on the senses that should be enjoyed by everyone now and again!