Stove Top Sausage And Peppers

Stove Top Sausage And Peppers

1 1/2 Pounds Of Hot Or Sweet Italian Sausage (Pork Or Poultry)

A Red Bell Pepper (Cut Into About One Inch Squares)

A Green Bell Pepper (Cut Into About One Inch Squares)

3/4 Cup Of Roughly Chopped Spanish Onion

A Minced Garlic Clove

Two Tablespoons Of Sherry Vinegar

1/2 Teaspoon Of Dried Marjoram

1/4 Cup Of Olive Oil

1/4 Teaspoon Of Crushed Red Pepper Flakes

3/4 Teaspoon Of Sea Salt

Into a 12-14 inch saute pan (with a lid), add the olive oil. Heat the olive oil on medium heat for three minutes. Add the sausage. Brown the sausage well on all sides. Turn off the heat. Remove the sausage to a plate. After the sausage cools for 5 minutes, cut it into about three inch long links. Set the sausage aside.

Remove about half of the pan drippings but retain the brown bits of cooked sausage that are stuck to the bottom of the pan. Put the saute pan on medium heat. Add the peppers, the onions, the marjoram, the crushed red pepper flakes, and the sea salt. Cook while stirring for one minute. Add the sherry vinegar. Scrape the bottom of the pan to loosen the brown bits that have accumulated. Cook the vegetables while stirring frequently for three minutes. Add the garlic and the partially cooked sausage to the pan. Cover and simmer on low heat for 15 minutes. Turn off the heat.

Serve with white rice or in a sandwich on Italian bread.