Sausage And Peppers Recipe

How to make it

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• Cut the top of the garlic head off to expose the cloves add salt & pepper then well drizzle the exposed cloves with oil. Cut the onion in half put them into a cast iron frying pan with the peppers. Coat the peppers and onion with olive oil. allow the oil to coat the pan.
• Wrap the garlic in aluminum foil and put garlic, peppers and onion into a 400 degree preheated ovens center rack until the pepper skins crisp watch the onion doesn't burn. Remove the garlic after 40 to 45 minutes. Return the peppers and onion to the oven until ready. The peppers will take the longest.
• In the cast iron pan you roasted everything in oil brown the sausage on a medium high flame you want the outsides to crisp a little but not to cook the inside completely through. While the sausage is browning add about 2 tbsp of wine or stock. It will cause a great crispy coating. When the sausage has been browned remove and save for later.
• While the sausage is browning put the peppers in a glass bowl covered tightly with saran wrap until the skins shrivel. While the peppers are steaming in the bowl slice the roasted onion into slices. It is not so easy the onion is soft but it dose not need to be a perfect slicing. Take the softened cloves out of the skin and then finally When the peppers are ready remove the remove the pepper skins and slice into strips. Save all in the bowl the peppers steamed in.
• In the same skillet with the residuals of the browned sausage saute your onions, peppers and garlic cloves. After a few minutes and the saute is bubbling deglaze the skillet with the white wine or stock and crush the garlic cloves as much as possible.
• While the saute is simmering cut the sausage into 1/2 inch discs and return the sausage to the skillet with the onions. Cook until all the sausage is cooked through.
• Add the basil top with a little butter and serve either on toasted Italian bread as a sandwich, or as a main dish.