Sausage With Peppers And Shallots

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 italian sausages
• 1 yellow bell pepper
• 6 large shallots
• 2 cups red wine or 2 cups cabernet sauvignon wine or 2 cups merlot
• 1/2 teaspoon garlic salt, to taste
• 1 tablespoon olive oil
• fresh parsley

Recipe

• 1 broil the pepper on all four sides and ends until skin blisters.
• 2 turn frequently.
• 3 do not burn.
• 4 remove from broiler or grill and seal in plastic bag to sweat, about 10 minutes.
• 5 skin and quarter the shallots across the grain, and set aside.
• 6 remove pepper from bag, skin and clean the interior, discarding the seeds, cut lengthwise into 1/2-to 1-inch wide strips, set aside.
• 7 put the olive oil in a deep frying pan.
• 8 add the sausages and brown over medium-high heat, turning frequently.
• 9 add 1/2 cup to 1 cup wine.
• 10 after sausages begin browning, puncture the skins three or four times on two sides so that the fat runs out during cooking.
• 11 when the sausages are browned, add shallots, pepper and the remainder of wine.
• 12 add garlic to taste.
• 13 reduce heat to medium low.
• 14 frequently stir with a wooden spoon until wine is reduced to half.
• 15 serve in a shallow soup bowl garnished with parsley.