Wednesday, April 7, 2010

Lesley's Infamous Italian Sausage Cooked in Red Wine with Roasted Bell Peppers and Balsamic Glaze

My bestest friend in the entire world came to visit me at school and, lazy in the apartment, we decided to cook this recipe that she stated was "seriously, amazing".

She was completely, totally, under-exaggerating. It is twice as amazing as all that and since we made it, I have been craving making it again as SOON as possible. 

The drunk sausages are that lovely red/purple from the wine, and the flavor of the sausages plus wine is devine. We cut up crusty italian bread and ate it all messy hands style, piling up food as we liked it and munching on some of the left over bruschetta as a side dish.

You NEED to add some balsamic glaze to your bread/sausage before eating as well. Before you take a bite, make sure you have a bit on it, it adds so much more flavor, you'll be amazed.

Perhaps you could even just add it to the pot when everything is cooking down...

In any case, the peppers/sausage/balsamic glaze all piled together on bread made flavor parties on your tongue. Please make and combine and enjoy.

It's yum-tastic.

Italian Sausage Cooked in Red Wine
-1 package italian sausage (mild or spicy to taste)
-2 cups red wine
-3 tablespoons olive oil plus 1 tablespoons
-3 bell peppers
-1 loaf italian bread
-Balsamic drizzle to taste

In large sauce pan, combine wine, olive oil, and sausage. Cook on high. Let the wine burn off, the oil will remain and crisp the sausages up, this process should take 20-30 minutes. Dice bell peppers, when sausage is done, add to wine stained/oil pan, adding the additional tablespoon olive oil if you need. Cook up until soft and singed. 

Eat everything piled up on your sliced up bread. Heaven, right?

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