Sausage, Pepper and Onion One-Pot Recipe

Name: Sausage, Pepper and Onion One-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Italian hot and/or sweet sausages; 3 tablespoons extra-virgin olive oil; 1 1/2 teaspoons fennel seed; 1 red chile pepper, thinly sliced; 2 cubanelle peppers, thinly sliced; 1 red bell pepper, cored and thinly sliced; 2 large red or yellow onions, thinly sliced; 4 cloves garlic, thinly sliced; 2 tablespoons tomato paste; 1/2 cup dry white wine; 1 cup chicken stock; 1 (15-ounce) can tomato sauce or stewed tomatoes; A generous handful flat-leaf parsley, finely chopped; A loaf ciabatta bread*; Cook's Note: Wrap the bread in plastic or freeze if not using within 24 hours

Servings: persons

2 pounds Italian hot and/or sweet sausages
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seed
1 red chile pepper, thinly sliced
2 cubanelle peppers, thinly sliced
1 red bell pepper, cored and thinly sliced
2 large red or yellow onions, thinly sliced
4 cloves garlic, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white wine
1 cup chicken stock
1 (15-ounce) can tomato sauce or stewed tomatoes
A generous handful flat-leaf parsley, finely chopped
A loaf ciabatta bread*
Cook's Note: Wrap the bread in plastic or freeze if not using within 24 hours

1
Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan.
2
Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away.
3
The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown.
4
Remove the sausages to a plate.
5
Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften.
6
Stir in the tomato paste 1 minute, then wine for 1 minute more.
7
Add the chicken stock and canned tomatoes.
8
Finish with parsley.
9
Slice the sausages on an angle and add to the pot.
10
Cover, cool completely, and store for a make-head meal.
11
Reheat, covered, over moderate heat or in moderate oven.
12
Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds Italian hot and/or sweet sausages, 3 tablespoons extra-virgin olive oil, 1 1/2 teaspoons fennel seed, 1 red chile pepper, thinly sliced, and more.

Yes, Sausage, Pepper and Onion One-Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage, Pepper and Onion One-Pot

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