Friday, March 23, 2012

Sausage and Peppers

I have been making this for the past 20's that basic and that good.  Everyone loves it and the flavors meld together in a very satisfying way.  I like to use wild game where I can now, and this meal is no exception - I used Italian sausage made from moose meat.  Serve over rice, making sure to get a nice bit of the sauce on the dish - so tasty!  -Patti

1 large onion, sliced thin
3-4 peppers (green, yellow and red)
2 large tomatoes
2 tablespoons olive oil
8 large mild Italian moose sausage*
2 garlic cloves, chopped
1 1/2 cups chicken broth
1 tablespoon tomato paste
2-3 teaspoons dried thyme
salt and pepper to taste

Peel and slice onion.  Halve and seed peppers, cut into 1/2 inch strips. Chop tomatoes.  Heat oil in large, heavy skillet and sauté peppers until lightly colored, just a few minutes. Set side.  Add sausage and allow to brown over medium high heat, turning several times - about 12 minutes. Remove and set aside.
Reserve juices in skillet.  Lower heat and add onions.
Cook until golden, about 5-6 minutes.  Add garlic to pan.
Stir in tomato paste, broth, salt, pepper and thyme.  Add sausage. 
Cover and simmer low about 20 minutes, until sausage is cooked thoroughly and sauce has thickened slightly.  Add peppers and tomatoes to pan - stir and simmer about 5 minutes to heat through.

Serves 6-8

* You can use your favorite Italian sausage
 if a wild-game sausage is not available