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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
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!
Health Info
Macros
13g
CARBS
46g
FAT
17g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
PALEO
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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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