A classic Italian dish that is full of flavor and on the table in minutes. I make Sausage and Peppers at least once a week! It's a perfect meal for my family and for me while taking GLP1 medications. Lots of protein and delicious vegetables.
I will sometimes remove the sausage from the casing and make a patty using two pieces of wax paper to shape the 'burger' to grill and serve on a sesame bun with the sautéed peppers.
If you dont already know, Im Italian and good sausage with fennel is a part of my heritage. I buy exceptional Italian sausage from Esposito Italian store in New York City. It arrives frosted, packed with dry ice in a cooler. It’s super lean and has the flavors I grew up with. The specials they have for 5 pounds sweet sausage and 5 pounds hot sausage make this incredible hand made top quality food product less expensive than fatty processed commercial sausage I can buy locally.
When it arrives, I get out my Food Saver and vacuum package my ten pound bounty in portions of two and four links and stack in a basket in my freezer.
Italian Sausage and Peppers
8 ounces lean Italian sausage1 large or 2 small sweet red peppers
1 garlic clove, sliced
1 tablespoon olive oil
1 tablespoon pine nuts
1 tablespoon balsamic vinegar
Flat leaf parsley
Salt and black pepper
Preheat grill to high or oven to 400 degrees.
Sauté red pepper and garlic in olive oil until softened, 4 to 5 minutes. Add pine nuts, balsamic vinegar, parsley, season with salt and pepper, remove from heat.
Cook sausage until just cooked through to about 185 degrees using a meat thermometer. Remove to platter, top with red peppers and all pan juices.
