Recipe: Old-Fashioned Sausage and Peppers (using canned plum tomatoes and Chianti)

OLD-FASHIONED SAUSAGE AND PEPPERS

1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 large red onion, cut into 2-inch chunks
2 red bell peppers, cored, seeded and cut in 2-inch chunks
2 green bell peppers, cored, seeded and cut in 2-inch chunks
4 hot Italian sausages
4 sweet Italian sausages
1 cup crushed canned Italian plum tomatoes
1 1/2 cups Chianti
Pinch of dried oregano
Salt and black pepper (to taste)
Crusty bread (for serving)

Divide oil between 2 large skillets with lids; heat over medium heat. Divide garlic, onion and peppers between skillets and cook, stirring as needed, until onion is translucent, about 5 minutes.

Add sausages, 4 to a skillet, and cook about 4 minutes more until sausages begin to brown.

Add tomatoes, wine, oregano and a pinch of salt to pans. Cover, bring to simmer for about 25 minutes, until peppers are soft. Season with salt and pepper.

Serve with crusty bread.

Makes about 6 servings
Source: Rebecca Trongard of Pewaukee, first place, Top Sausage Award entree category in the Usinger's and Wisconsin Pork Producers Cooking Contest, Wisconsin State Fair, 2002