Braised Sausage and Peppers

Dear Readers,

Try my spin on sausage and peppers. I braise the sausage in balsamic vinegar and chicken stock. This helps to add another dimension to the recipe. If you are looking to reduce the amount of fat in the dish try substituting the pork sausage for turkey or chicken. Enjoy! Below are some helpful tips when cooking sausage.

Helpful tips:
To be completely safe, use a meat thermometer. Links are done when internal temperature is at least 165° F.

Sausages can be poached until done and then eaten, or poached to precook them before grilling or frying. Poach for 10 minutes. This prevents burning the sausage on the outside.


Sausage and Pepper recipe:

Ingredients:
1.5 lbs sausage (sweet Italian)
1 large red bell pepper (sliced)
1 large onion (cut into large wedges)
3 cloves garlic (chopped)
1/4 cup fresh basil (chopped)
1/4 cup fresh flat leaf parsley (chopped)
1 Tbsp olive oil
16 fl oz. chicken broth
1/4 cup balsamic vinegar
28 oz. canned diced tomatoes
salt and pepper to taste
Italian rolls

Directions:
1- In a large pot add the olive oil and put the heat on medium. Add the sausage, peppers, onion, garlic, balsamic vinegar, and chicken broth. Stir and add a little salt and pepper. Turn the heat to medium-high and keep the lid off. Cook for 25 minutes. The liquid will reduce leaving 1 cup in the pot. Take the sausage out of the pot and place on a plate. Add the diced tomatoes, basil, parsley, and a pinch of salt and pepper. Stir and lower the heat to medium-low. Cook for 5 minutes. While the liquid is cooking cut the sausage in half length wise and then in half horizontally. You should get four small pieces from each sausage link. Add the pieces to the pot and stir. Toast your Italian rolls and add the sausage and peppers to each roll adding additional sauce and fresh basil.