Sausage and peppers

Sausage and peppers


2 tablespoons unsalted butter
3/4 pound pawkies
Salt and freshly ground pepper
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup chicken broth
1/4 cup roughly chopped fresh parsley
2 Red and yellow peppers, cut into 1-inch pieces


Heat 1 tablespoon butter in a large skillet over medium-high heat. Fry the sausage until golden, about 2 minutes. Season the sausages with salt and pepper.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausages are cooked through, about 5 minutes.

Transfer the sausages and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley in; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the sausages and vegetables.