Recipe(tried): Tried and True Sausage and Peppers

This recipe is from Dinah Shore's first cookbook called "Someone's in the kitchen with Dinah". I have three of her books and just love them, so many really wonderful recipes, even if they are all as light as one might like. This recipe is just delicious. I generally brown the Sausage in a skillet and remove it to the baking dish to start cooking (be sure to deglaze the skillet with the wine) while I saute the peppers in the same skillet. I always use at least 1 cup of wine and shave 10 minutes off the first baking time. I remove the fat from the broth if necessary when the sausages and peppers are finished and serve over egg noodles. Yummy! Here is the recipe as she presents it in her book.

Frank Sinatra once gave me a cooking lesson as he drove me to Palm Springs Airport. The subject: Frank's recipe for sausage and peppers.

When I reached my own digs that evening, I couldn't wait to try it out on my own front burner. It was nice, but something was missing. I called and lodged my complaint. Then he remembered that a little something had been left out--3/4 to 1 cup of red wine.

The wine helps a lot. But so did a cooking lesson at 70 miles per hour.

SAUSAGE AND GREEN PEPPERS

3 green bell peppers
3 tablespoons olive oil
Salt and pepper
1 pound hot Italian sausage
3/4 cup red wine

Remove stems and seeds from green peppers and cut into large chunks.

In an ovenproof baking dish that can also be used on top of the stove, saute green peppers in oil until they begin to soften. Sprinkle with a little salt. Lift the green peppers out of the dish and set aside.

Brown the sausages in the same baking dish. When browned, add 3/4 cup red wine. Cover the dish with foil and bake at 350 degrees about 40 minutes. (ovens vary, so cook ujntil the sausage is no longer pink.)

Uncover and add the sauteed green peppers. Bake for an additional 30 minutes and serve in the same dish.