Thursday, September 19, 2013

Sweet Italian Turkey Sausage & Peppers

It's a damp, gray night here in north Texas, with  a 70% chance of rain tomorrow (you're welcome for the forecast. I bet you didn't know I'm also a meteorologist in my spare time. HA!). Weather like this always makes me want to eat comfort food, take a nap, or watch a movie in my sweats and socks.
Also, I found some Jennie-O Lean Sweet Italian Turkey Sausage on sale at Aldi for $1.00 each--with five sausages in each package! I obviously couldn't pass up a deal that sweet, and snatched up two packages before my "No, I'm not an impulse shopper!" instincts kicked in. (Ugh, it was only two bucks, Esther. Relax!) Anyway, I began brainstorming ideas to utilize some of the sausages, and this recipe seemed like a perfect starting point.
After searing the sausages and simmering the peppers and onions in some vegetable broth, balsamic vinegar, and red wine, I served it all atop a thick slice of Italian bread, open-faced sandwich-style, then went at it with a knife and fork. So yummy--and high in fiber and vitamin A, thanks to the peppers and onions; and rich in flavor, thanks to the wine, vinegar, and sausage.
This is an easy meal to make, but it does require a bit of attentiveness--you can't walk away for too long until everything is simmering down at the end. It's totally worth it, though! :) I adapted the recipe from Melissa at The Clothes Make the Girl.


2 Sweet Italian Turkey Sausages (or whatever kind of Italian sausage you prefer)
1 tablespoon olive oil
3 bell peppers, sliced
2 garlic cloves, minced
1/2 sweet or yellow onion, sliced 1/4 thin
2 teaspoons dried oregano or Italian seasoning
3/4 cup vegetable broth
2 teaspoons balsamic vinegar
2 tablespoons red wine
2 slices Italian bread (optional)
Salt and pepper (to taste)


Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown slowly on all sides; cook for 15-19 minutes or until there's no pink left. Remove from the pan and set aside in a bowl.

Increase the heat to medium-high and add the onions and peppers. Toss to coat with olive oil and saute until tender.  Sprinkle with salt and pepper, then add the garlic and stir-fry quickly to prevent scorching – about 45 seconds or so.

Add the vegetable broth and wine to the peppers and onions, to deglaze the pan. Let the liquid cook down by half.  Place the sausages back in the pan, into the vegetable bed. Bring to a bubble then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes. Serve with bread or with some crisp greens. Enjoy!
Nutrition Facts-- Servings: 2 Size: 1 open-faced sandwich Calories: 330 • Fat: 17 g Cholesterol: 7 mg Carbs: 19.6 g • Fiber: 5.1 g  Protein: 19.7 g • Sugars: 10.2 g

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