Spicy Stewed Sausages With Three Peppers Recipes

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SPICY STEWED SAUSAGES WITH THREE PEPPERS A LA MARIO BATALI



Spicy Stewed Sausages With Three Peppers a La Mario Batali image

This recipe is so good! The heat was a little too excessive for me - however I loved it! ""This is my take on the Little Italy classic," says Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival". Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta! F&W.Magazine, September 2006.

Provided by Manami

Categories     Pork

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs sweet Italian sausage, pricked all over with a fork
3 tablespoons extra virgin olive oil, plus more for brushing
2 red bell peppers, cut into 1-inch dice
2 green bell peppers, cut into 1-inch dice
2 yellow bell peppers, cut into 1-inch dice
1 medium red onion, thinly sliced
1 small fennel bulb, trimmed cored and thinly sliced
4 serrano chilies, seeded and thinly sliced crosswise (we used only 2)
1 habanero pepper, seeded and thinly sliced (we cooked it whole, just piercing it slightly)
salt
1 cup dry red wine
1 cup freshly grated pecorino cheese (3 ounces)
crusty bread, for serving

Steps:

  • Light a gril or girll pan & brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
  • Set a large cast-iron skillet on the grill or stove and add the 3 tablespoons of olive oil.
  • Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
  • Season with salt.
  • Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers.
  • Serve with a nice crusty bread or ciabatta bread, passing the remaining pecorino at the table.
  • * Zinfandel(search for berry flavored) , which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.

Nutrition Facts : Calories 282.3, Fat 15, SaturatedFat 4.5, Cholesterol 34, Sodium 665.6, Carbohydrate 13.3, Fiber 2.7, Sugar 3.2, Protein 19.9

SPICY SAUSAGE AND PEPPER STEW



Spicy Sausage and Pepper Stew image

Make and share this Spicy Sausage and Pepper Stew recipe from Food.com.

Provided by Ludwigj

Categories     Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

3/4 lb hot reduced-fat Italian sausage, cut into 1/2-inch-thick slices
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 tablespoons flour
1 (14 ounce) can reduced-sodium beef broth
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
2 (15 1/2 ounce) cans kidney beans, drained, rinsed

Steps:

  • COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
  • ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
  • SERVE with crackers.

Nutrition Facts : Calories 120.4, Fat 0.8, SaturatedFat 0.1, Sodium 340, Carbohydrate 22.8, Fiber 6.1, Sugar 5.5, Protein 7

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