Sausages and peppers: a classic combination
In a hurry for dinner? Last-minute guests, perhaps, or just no time to dither?
You’ve worked all day, and you want something simple and relatively quick to prepare. You’re not above ordering in, but given the cost of takeout and the inevitable soggy-steamy contents of the delivered goods, you would prefer to cook something.
You like to cook, but tonight it has to be easy. The solution? Head to your nearest Italian deli or butcher shop for sausages — good, tasty pork sausages seasoned with fennel seeds. Alternatively, you could dash to the supermarket and zip through the 10-items-or-fewer express lane.
Delis or butcher shops are more likely to have fresh, house-made sausages. Supermarkets might also have good ones, but many carry those vacuum-packed precooked sausages or ones containing preservatives and “natural flavourings.” If you like spicy sausages, ask for the hot ones; otherwise get the sweet. The only difference is the addition of crushed red pepper.
The classic combination of sausage and peppers needs no introduction. A pan of colourful sliced bell peppers, briskly sautéed in olive oil with onions, is perfectly delicious and takes mere minutes. A hint of garlic and a splash of red wine vinegar added toward the end of cooking are nice enhancements — we’re going for big flavour with minimal fuss.
Now, as for how to cook the sausages, there are many methods. Some people prefer to cook them in a frying pan over medium heat, turning them every few minutes and letting them brown slowly, or to roast them in a medium oven.
However, to get the meal on the table quickly, I like to simmer them gently for about five minutes, then let them steep in the pot off the heat. This ensures they will be fully cooked. Then, I briefly brown them in a skillet.
Whatever way you cook yours, be sure to prick them all over with a skewer first, to prevent them from breaking open. A burst sausage, while edible, always looks sad.
I can’t resist adding a sunny-sideup egg, fried in olive oil, to complement the sausage and peppers and to add richness. It’s not necessary, but it’s completely welcome. You won’t spend more than a half-hour on this meal, which is meant for dinner, but you may find it’s just the thing for breakfast or lunch as well.
Sausage with Peppers and Onions MAKES 4 SERVINGS
8 Italian pork fennel sausages, sweet or hot (about 2 lb) Extra-virgin olive oil 3 or 4 medium bell peppers, a mix of red and yellow, sliced into ¼-inch strips 2 medium red onions, sliced into ¼-inch half-moons Salt and pepper 2 garlic cloves, minced 1 tablespoon red wine vinegar Pinch of crushed red pepper Pinch of dried oregano Basil leaves, for garnish 4 large eggs (optional)
Active time: 30 minutes Step 1: Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for five minutes, then cover, turn off heat and let steep.
Step 2: Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook one minute more. Stir in the vinegar.
Step 3: Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook two to three minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
Step 4: If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.