Sausages, Peppers & Onions

16 Mar

I baked and decorated a cake today. It takes a bit of time. So I didn’t really give dinner much thought, my mind was otherwise engaged.  Butter and chocolate win every time. I was glad to have sausages in the fridge.  They cook quickly, can be served in a roll, over couscous, with a salad.  They can be sautéed, grilled, cooked in the oven.  They are great sliced up and cooked with seafood or pasta, they add flavor to soups and stews .  They can be eaten for breakfast, lunch or dinner.  Every time I go to Reading Terminal Market I stop by Martin’s Quality Meats and Sausages and  buy half a dozen.  Martin’s makes a dizzying array of sausages.   Every variety you can imagine in pork, beef, turkey, chicken and lamb versions.  This week I picked up chicken, broccoli rabe and red pepper and chicken, white wine, garlic and herbs.  Tonight we had the broccoli rabe version, with onions, peppers and fennel.  Martin and Isabella had theirs on rolls leftover from hamburger night and I had mine with a salad.  Quick, yummy and I could focus on my cake.

Sausages,Peppers, Onions & Fennel

Thinly slice 1 medium onion, 1 cup of mixed bell peppers and half a bulb of fennel.  Sauté in a large skillet over medium-low heat with a bit of olive oil.  Season with salt and pepper and cook until tender and caramelized.  You do not want to sear these vegetables, you want to cook them slowly until they begin to brown, it takes about 20 minutes.  Remove the onions and peppers from the pan and add your sausages. Turn the heat up to medium high, brown the sausages on all sides.  Add 1/2 a cup of stock/water/beer/wine to your pan.  Add the onions and peppers back to the pan, cover and reduce the heat to medium. Let cook for 5 minutes, or until the sausages are cooked through.  Serve.


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