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Wine-infused Greek-Style Sausage and Peppers
Indulge yourself with this savory Greek meze dish filled with tender pork sausage, bell peppers, and onions swimming in a rich red wine and tomato sauce. Best savored with warm, crusty bread to soak up all the juicy goodness and pair perfectly with a glass of wine.
4
50 min
TOTAL TIME
557
CALORIES
$1.97
PER SERVING
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Ingredients
Directions
11 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Heat 2 tablespoons of olive oil in a large pan over high heat.
2
Sear the Italian pork fennel sausages until they have a golden brown color on all sides, then remove from the pan and set aside.
3
In the same pan, add another tablespoon of olive oil.
4
Saute the finely chopped onion and diced bell pepper until they soften, about 3-5 minutes.
5
Return the sausages to the pan.
6
Pour in the sweet red wine, followed by the crushed tomatoes.
7
Season everything with hot red pepper flakes and stir well to incorporate.
8
Lower the heat to medium and let it simmer, covered, for around 15 minutes until the sausages are well cooked and the flavors meld together.
9
In the final minutes of cooking, stir in the chopped fresh parsley.
10
Remove from heat and let it rest for a couple of minutes before serving.
11
Serve the dish warm, ideally with crusty bread on the side. Enjoy!
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Health Info
Macros
13g
CARBS
46g
FAT
17g
PROTEIN
Allowed on these diets
PALEO
LOW CARB
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
What kind of sausage should I use?
Should I use sweet or spicy Italian sausage?
What type of peppers should I use?
Should I cook the sausage first?
How should I cut the peppers and onions?
Whats the best way to cook Sausage and Peppers?
Can I make Sausage and Peppers ahead of time?
What can I serve with Sausage and Peppers?
What type of sausage should I use?
Should I remove the casing from the sausage before cooking?
How do I cut the peppers?
What other vegetables can I add?
Do I need to pre-cook the sausage?
Can I make this dish in a slow cooker?
How do I prevent the peppers from becoming mushy?
How long can I store the leftovers?
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