Sweet Italian Sausage and Peppers in Red Wine Sauce

Sweet Italian Sausage & Peppers in Red Wine Sauce

Ingredients

1 Lb. pkg Italian sausage, scored

1 Green bell pepper, cut into strips

1 Red bell pepper, cut into strips

1 1/2 Vidalia sweet onion, cut into strips (divided)

8 oz pkg sliced Baby Bella mushrooms

30 oz Tomato sauce

14 oz stewed tomatoes

6 oz tomato paste

1/4 cup red wine

2 Tablespoons Worcestershire sauce

2 Garlic cloves, minced

1 1/2 teaspoons crushed sweet basil leaves

1/4 teaspoon ground oregano

1/4 teaspoon celery salt, or to taste

1/8 teaspoon ground red pepper, or to taste.

Directions

In a skillet over medium-low heat add 1 tablespoon each of butter and extra virgin olive oil. Add garlic and herbs. Cook 1-2 minutes.

Mix together tomato sauce, tomato paste, red wine and Worcestershire. Add to skillet with the garlic and herbs. Simmer over medium-low heat until heated throughout.

Slice sausage on the bias.

Boil sausage in beer or grill.

Saute onions and bell peppers over medium heat until tender. Add to sauce.

Saute mushroom and onions in 2 tablespoons butter and 2 tablespoons extra virgin olive oil. Add to sauce before serving.

Serve over your choice of pasta.

Sprinkle with freshly grated parmesan and freshly cut ribbons of basil and minced parsley before serving.

Sweet on Italian...

Sausage Frittata

Ingredients:
2 tablespoons butter
2 tablespoon olive oil
1/4 onion, chopped (approx. 2 tbs)
1 large garlic clove, minced
1/4 green bell pepper, chopped (approx. 2 tbs)
2 handfuls of baby spinach
1/4-1/2 cup baby portabella mushrooms
1/8 cup hunts petite diced tomatoes
2 sweet Italian sausage links, casings removed
1/2 teaspoon Sweet Basil
1 tablespoon minced Parsley
2 sprigs of fresh Thyme
1/8 cup freshly grated Parmesan cheese
6 large eggs
1/2 cup heavy cream
1/8 teaspoon freshly ground black pepper
3-4 slices provolone cheese

Preheat oven to 350 degrees.


Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a skillet.
Add the green pepper, spinach, mushrooms, garlic and onion.

Cook until the vegetables are tender, add the diced tomatoes. continue to cook for 1 to 1 1/2 minutes.


Remove from pan and place into a bowl, toss in the parmesan cheese, and set aside.
 
Combine the eggs, cream, basil, parsley, thyme and pepper, then add the egg mixture to the vegetable mixture.
 
Add the crumbled sausage to the hot skillet, cook until brown, then drain. Add the cooked sausage to the vegetable and egg mixture.
Melt the remaining 1 tablespoon of butter and 1 tablespoon of oil in the skillet.
Pour in the egg mixture and cook very slowly over low heat, pricking the top with a fork and lifting the bottom gently. Cover and cook 2 – 3 minutes until the bottom is brown and set. It will be cooked about half way at this point.

Slide the frittata from the pan onto a large plate, then invert into a well oiled glass pie plate. Bake until completely set, about 25 to 30 minutes.

Remove from oven turn oven up to Broil.
 
Top with provolone cheese and place the frittata under a preheated broiler until the top is golden brown. Leave the oven door open so you can keep a close eye on it.


Sprinkle with freshly chopped parsley.

Allow to slightly cool before slicing.

 

Pictured below is a Ham and Cheddar version

 

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