Sausage and Peppers

Name: Sausage and Peppers
Yield: makes 8 servings (ingredients can easily be reduced by half to serve 4)
Ingredients: 16 links sweet Italian sausages, with or without fennel seeds; 1/4 cup extra-virgin olive oil, or as needed; 8 cloves garlic, peeled; 1 pound white, shiitake, or cremini mushrooms (or a mix of them); 3 large yellow onions, cut into 1-inch wedges (about 5 cups); 6 pickled cherry peppers, stemmed and seeded, but left whole; 2 medium yellow and 2 medium red bell peppers, cored, seeded, and cut into 1-inch strips (about 6 cups total)

December 9, 2011

You may be surprised to see that there is no stock or wine in this dish. I prefer to let the sausages and vegetables simmer in their own juices. The flavors blend and mellow a little, but still stay intense. The key to making really wonderful sausage and peppers is to caramelize each ingredient separately, then to pile them into a baking dish and finish them in the oven.

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