This recipe incorporates venison, fire roasted tomatoes and red wine
Sausage and peppers is a dish in Italian-American cuisine prepared using Italian sausage and peppers (such as bell peppers) as primary ingredients. It is served as a dish on its own, sometimes with the use of additional ingredients such as tomato sauce, onions and pasta, and is sometimes served in the form of a sandwich. Some Italian delicatessens in the United States prepare and serve sausage and peppers, and it is also a common dish at the Feast of San Gennaro in New York City, where it was first served back in 1926, Italian street festivals and other events in the United States. Bon appétit!
SPECIAL EQUIPMENT:
- Cast iron skillet
- Dutch oven
INGREDIENTS:
2 lbs. venison Italian sausage (pork can be substituted)
- 2 bell peppers (one green and one red) – sliced
- 1 large onion – sliced
- 1 tbsp. olive oil
- 1 14.5 oz. can fire roasted tomatoes
- 1 cup red wine
- 1 cup shredded mozzarella cheese
- 2 tbsp. Cajun seasoning
- 1 tbsp. garlic powder
- 1 tbsp. Worcestershire sauce
- 1 tbsp. crushed red pepper
- Parsley for garnish
PREPARATION: Serves 4
- Preheat oven to 400 degrees.
- In a skillet, on medium heat, brown sausage for seven minutes on each side.
- Remove sausage from skillet and cut into bite-size pieces.
- Return sausage to skillet and continue cooking for 10 minutes on all sides.
- In a Dutch oven, over medium heat, sauté onions and peppers in olive oil until softened.
- Add tomatoes with juice.
- Add all seasoning.
- Add ¾ cup wine.
- Add sausage to Dutch oven.
- Deglaze skillet with ¼ cup wine and add to Dutch oven.
- Sprinkle cheese on top.
- Place in oven uncovered until cheese melts.
- Garnish with parsley.