Sausage, Peppers And Onions With Vinegar Recipe

Name: Sausage, Peppers And Onions With Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Polish sausage; 4 Tbsp. olive oil; 2 medium-size onions, halved and sliced lengthwise; 3 medium-size sweet red peppers, cored, seeded and cut into 3/4 inch strips; 5 cloves garlic, minced; 1/3 cup red wine vinegar; 1 can (16 oz) whole tomatoes, drained and chopped or; 1 cup diced, ripe tomatoes; 1/2 tsp. salt; 1/4 tsp. leaf oregano, crumbled; 3 Tbsp. fresh chopped basil or parsley; freshly ground black pepper

Servings: persons

2 pounds Polish sausage
4 Tbsp. olive oil
2 medium-size onions, halved and sliced lengthwise
3 medium-size sweet red peppers, cored, seeded and cut into 3/4 inch strips
5 cloves garlic, minced
1/3 cup red wine vinegar
1 can (16 oz) whole tomatoes, drained and chopped or
1 cup diced, ripe tomatoes
1/2 tsp. salt
1/4 tsp. leaf oregano, crumbled
3 Tbsp. fresh chopped basil or parsley
freshly ground black pepper

1
Slice sausage into 1/4 inch slices and brown in 2 Tbsp. of the oil in a large heavy skillet, turning occasionally 8-10 minutes. Meanwhile, saut onion, red pepper and garlic in remaining oil in separate skillet until vegetables are slightly wilted.
2
Stir in vinegar, tomato, salt and oregano.
3
Remove sausages with slotted spoon from skillet letting fat drain; add to tomato mixture.
4
Cook covered over medium heat for 15 minutes.
5
Uncover skillet; cook, stirring occasionally until vegetables are cooked through and vegetable mixture has thickened slightly, about 15 minutes more. Stir in parsley, basil, pepper and a little more salt, if needed. Add a few drops more vinegar if you wish.
6
Serve with lots of warm French bread and a green salad.
7
Can serve with rice also.
8
This may be made ahead, refrigerated and re-heated.
9
Serves about 6.

219

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 12 ingredients. The key ingredients include: 2 pounds Polish sausage, 4 Tbsp. olive oil, 2 medium-size onions, halved and sliced lengthwise, 3 medium-size sweet red peppers, cored, seeded and cut into 3/4 inch strips, and more.

Yes, Sausage, Peppers And Onions With Vinegar 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, Peppers And Onions With Vinegar

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