Time: 30 minutes Yield: 4 servings
8 ltalian 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
Prick each sausage in several places with a skewer or 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 minutest, then cover, turn off heat and let steep.
2. Place a wide skillet over high heat and add 2 TBS olive oil. When hot, add peppers and onions, liberally salt and pepper, and sautee until softened and beginning to brown (10 min). Add garlic just at end, stir to incorporate and cook 1 minute more. Stir in vinegar.
3, Transfer pepper mixture to platter. Coat pan with 1 TBS olive oil, add sausages and cook 2-3 min. per side to brown. Top pepper mix with sausages, sprinkle crushed red pepper and oregano, garnish with basil leaves.
