This dish is perfect on a cool day and very easy to make with ingredients most kitchen will have on hand, and little prep work involved. You can use hot or mild sausage, or in my case I use both. The recipe is for 1 pound or 3-4 servings I always double as left overs of dish are scarce.
1 lb of Hot or Mild Italian Sausage Links (6-8 links)
4 Cloves of garlic coarsely chopped
1 medium white onion, cut into 1/2 inch slices
1 Cup of sliced green, red, and yellow bell pepper
1 Tbsp ground or whole dried oregano (crushed)
Red Wine 1 1/2 cups, enough to just cover the sausage
Crushed red pepper add to taste.
1 Tbsp olive oil
2-3 Tbsp grated parmesan cheese.
Optional 1 cup low sodium chicken stock.
Heat olive oil in medium size skillet over high heat, once the oil starts to barely smoke, reduce to medium heat and add sausage. You want to get a good sear on both sides, but you don’t want to cook all the way through.
Place garlic on bottom of a dutch oven, baking dish, or oven roaster, then add sausage.
Cover sausage with onions and bell peppers, sprinkle oregano, and crushed red peppers over peppers and onion.
Add red wine, and chicken stock to just 1/2 to 3/4 of the way over the sausage.
You can the cheese now or when finished. I prefer afterwards for appearance.
Place covered in a pre-heated 350 F oven for 45 minutes.
Can be served with pasta, rice or with bread as an appetizer.