- Cook Time
- Prep Time
- 2 lbs of veal/beef/chicken/turkey sausage (whatever you like)
- 2 large onions
- 4 bell peppers (either red/yellow/green/orange) (multi colors are pretty)
- 1/2 cup beef or chicken stock
- 1 tablespoon olive oil
Cut onion to medium thickness in circles and peppers into ½ in. wide strips.
Heat onion in a large skillet until it begins to soften. Cut sausage into bite size (Pieces, cutting on the diagonal is a nice look) and brown on medium heat with the onion. Stir and sauté for 5 minutes. Add peppers, stock and cover. Adjust Flame to low. Stir every 5 minutes until peppers soften and wilt. Uncover and cook over medium heat until stock evaporates. Serve over pasta, rice, orzo, cous cous.
Source: Aunt Rachel