Fresh sausages, such as Polish sausage links or Italian sausage, are natural choices for informal, simple dining. They are combined here with sweet red and yellow peppers and onions, then sauteed in a small amount of oil.
The sauce is made by deglazing the pan by adding wine, heating and stirring to release the browned bits of meat. Cook until reduced slightly and thickened.
POLISH SAUSAGE WITH PEPPERS AND ONIONS
1 large sweet red pepper
1 large sweet yellow pepper
1 medium sweet Spanish onion
1 clove garlic, minced
3/4 teaspoon dried thyme leaves
1 tablespoon olive oil
6 fresh Polish sausage links
1/2 cup water
1/2 cup dry white wine
Cut each pepper into 12 wedges. Cut onion into 1/2-inch thick slices, then separate into rings. Cook peppers, onion, garlic and thyme in oil in large skillet over medium heat 8 to 10 minutes, stirring frequently. Remove to warm platter and keep warm.
Place sausage in water in skillet. Cover and cook over medium heat 8 to 10 minutes, turning once. Remove cover and continue cooking 2 to 4 minutes or until cooked through and browned, turning occasionally. Remove to vegetable platter and pour off drippings.
Increase heat to medium high and add wine to pan. Stir to loosen brown bits, then return vegetables and sausage to pan, stirring to coat with sauce. Continue cooking 2 to 3 minutes or until sauce is slightly reduced and thickened. Makes 6 servings.