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.