Recipes For 2010

Sausage and Peppers

We're thinking Fenway Park, here. Mmmm...

• 2 tablespoon extra-virgin olive oil
• 12 fresh Italian sausages. hot or sweet (about 2 pounds)
• 1 large Spanish onion, cut in half, and cut into 1/4 inch slices
• 1 tablespoon tomato paste
• 2 large red peppers, trimmed, seeded, ribs removed, cut into 1/2 inch wide strips
• 2 large yellow peppers , trimmed, seeded, ribs removed, cut into 1/2 wide strips
• 2 poblano peppers, trimmed,seeded, ribs removed, cut into 1/2 inch wide strips
• 4 large garlic cloves, minced
• Kosher salt and freshly ground pepper
• 1 tablespoon balsamic vinegar
• 6 crusty grinder/hoagie rolls, toasted

Heat oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the skillet and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook until golden, about 5 minutes. Stir in tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the skillet, cover, and cook over medium heat, stirring frequently, until sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausages and peppers evenly between the crust rolls and serve.

NOW THAT'S a taste of summer!