Sausage and Peppers

It doesn't have to be summer to enjoy this dish.  You can grill the sausages if you don’t want to cook them inside and you can serve them room temp.

Ingredients

• ·       8 links sweet or hot Italian sausage, whichever you like.  You can use a wheel if you can’t get links but make sure it’s not the skinny kind.  I buy mine at J & G deli in Eastchester
• ·       Olive oil
• ·       1 large Vidalia onion
• ·       1 large red bell pepper
• ·       2 cubanelle peppers
• ·       1 large green bell pepper
• ·       3 cloves garlic, sliced
• ·       1 cup chicken stock
• ·       2 tablespoons tomato paste
• ·       8 fresh hoagie sausage rolls (the roll is key.  It must be fresh.  I also get these at J&G)
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Directions

Place sausages in a high sided saute pan and add enough water to come up halfway up the sides of the sausages.  Simmer over medium heat until the water evaporates and then brown the sausages on all sides. If you have a ring. You can cut them into 3-4 inch pieces. You can also skip this step and grill the sausages.

Meanwhile, in a large saute pan, saute the onions and peppers in a bit of olive oil.  After a few minutes add the garlic and cook another minute (don’t burn it!).  Add the tomato paste and stir it well, add the stock and stir again.  Cover the pan and let simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Once the peppers are soft, add the sausages to the pan and stir around until everything is combined well.  If you have links, you can cut them in half before you add them if you want to have smaller pieces.

Depending on how large the sausages are, add 2-3 to a roll with plenty of peppers and onions and serve!