Sausage with Peppers and Onions


8 Italian pork fennel sausages, sweet or hot (about 2 pounds)

Extra-virgin olive oil

3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips

2 medium red onions, sliced into 1/4-inch half-moons

Salt and pepper

2 garlic cloves, minced

1 tablespoon red wine vinegar

Pinch of crushed red pepper

Pinch of dried oregano

Basil leaves, for garnish

4 large eggs (optional)


Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.

Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.

Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.

If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.


Calories: 892
Total Carbohydrates: 14 grams
Cholesterol: 172 milligrams
Total Fat: 76 grams
Dietary fiber: 3 grams
Protein: 34 grams
Saturated fat: 26 grams
Sodium: 1665 milligrams