Rustic Italian Sausage Recipe
My Italian grandmother emigrated from Italy in the very early 1900’s. She was from a little town in Puglia called San Paolo di Civitate. My sister found a cookbook called “Puglia, A Culinary Memoir” and sent it to me as a present. I found this Rustic Italian Sausage Recipe and I couldn’t believe what I was reading. I had never heard of sausage done this way. So, I had to try it and it was the best Italian Sausage dish that we have ever had. The recipe in the book only dealt with the sausage, but, being from New Jersey I just had to have peppers, onions and garlic as the veggie.
Ingredients
These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch the amounts to metric.
- olive oil
- 4-6 links Italian sausage – mild or hot
- 1 – 1 1/2 cups Italian red wine – enough to almost cover the sausage links in the skillet – we always have chianti on hand and it works great
- 1 medium size potato – optional -you could cook up some pasta instead of the potato
- 1 bell pepper – red or green
- 1 medium size onion – cut into wide strips
- 4-6 cloves garlic – chopped
Here is how to cook up your Rustic Italian Sausage
Put two skillets on at medium high. One of them big enough to handle the veggies and the other just big enough to crowd the sausages in. Eyeball enough olive oil to cover the bottoms.
Poke lots of holes in the sausage with a fork and add them to their skillet. Sear them just a little. Then add enough red wine to barely cover them. Yes, I said put red wine in the skillet with the sausage for the sausage to cook in. Bring the wine up to a fast simmer and lower the heat enough to just maintain the simmer.
Chop up the peppers, onions and the garlic. For the carbs you could include some slices of potato or just cook up some pasta while the skillets are doing their work.
If you are going to include potatoes with the peppers and onions put the potatoes in the skillet first and let them get seared a little. Then put the peppers and onions in the skillet. Hold back the garlic until everything else is almost done.
Turn the sausage over when the wine has reduced down to about halfway the depth of the sausages. When the sausage is firm to a poke and some juices are coming out of the holes that you poked with the fork. They are ready. ten to fifteen minutes total.
Then serve it up and get ready for a surprise. The sausage tasted better than any way that we had ever had it. And,,enjoy the rest of that red wine with your Rustic Italian Sausage. Some of Poppop’s Easy No Knead Bread goes along great.
Here is another Quick Easy Italian Sausage Dinner
And an Italian Turkey Sausage recipe
Rustic Italian Sausage Recipe
Ingredients
- olive oil
- 4-6 links Italian sausage mild or hot
- 1-1 1/2 cups red wine enough to almost cover the sausage links
- 1 medium size potato optional - you could cook up some pasta instead of including the potato
- 1 bell pepper red or green
- 1 medium size onion cut into wide strips
- 4-6 cloves garlic chopped
Instructions
- Put two skillets on at medium high. One of them big enough to handle the veggies and the other just big enough to crowd the sausages in. Eyeball enough olive oil to cover the bottoms. Chop up the peppers, onions and the garlic. For the carbs you could include some slices of potato or just cook up some pasta while the skillets are doing their work.
- Poke lotsa holes in the sausage with a fork and add them to their skillet. Sear them just a little. Then add enough red wine to barely cover them. Bring the wine up to a fast simmer and lower the heat enough to just maintain the simmer.
- If you are going to include potatoes with the peppers and onions put the potatoes in the skillet first and let them get seared a little. Then put the peppers and onions in the skillet. Hold back the garlic until everything else is almost done.
- Turn the sausage over when the wine has reduced down to about halfway the depth of the sausages. When the sausage is firm to a poke and some juices are coming out of the holes that you poked with the fork. They are ready. ten to fifteen minutes total.
- Then serve it up and get ready for a surprise. The sausage tasted better than any way that we had ever had it. And,,enjoy the rest of that red wine with your Rustic Italian Sausage.
