New Sausage and Peppers
Ingredients
1 tbsp.
flour
2 cups
low-sodium chicken broth
½ cup
mild rice vinegar
1 tbsp.
honey
½ tsp.
dried oregano
¼ tsp.
dried basil
2 tbsp.
Kowalski's Extra Virgin Olive Oil
3
bell peppers, sliced into ½" strips, any color(s)
½
onion, sliced into ½" strips
3 cloves
garlic, finely minced
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
5
Kowalski's Fresh Italian Sausages (hot or mild)
2 tbsp.
Kowalski's Unsalted Butter
- fresh oregano sprigs and thinly sliced basil leaves, for garnish
Directions
Sprinkle flour in the bottom of a 4-cup glass measuring cup. Whisk in broth, vinegar, honey and dried herbs; set aside. In an extra-large skillet over medium heat, heat oil until hot; sauté peppers, onion and garlic, stirring frequently, until veggies are crisp-tender and beginning to darken on the edges (about 4 min.). Season to taste with salt and pepper; remove from skillet and set aside. Add sausage to pan; cook until well-browned (about 4 min.), turning occasionally. Return veggies to the pan; add broth mixture. Move skillet to a preheated 450° oven; cook until sausage is done (about 15 min.). Transfer sausage and peppers to a serving platter; tent loosely with foil. Return skillet to high heat. Bring liquid left in the pan to a boil; cook until thickened to the consistency of thin gravy (3-4 min.). Remove from heat; whisk in butter. Season sauce with salt and pepper to taste. Pour sauce over sausage and peppers; garnish with herbs and serve immediately.
