I grew up on sausage and peppers. It is still a beloved meal. This one is a little different. No tomato sauce anywhere. We replace the tomato with white wine and cook those peppers and onions until they release they wonderful flavors into the wine. It is delicious and can be naturally gluten free. A Recipe for Naturally Gluten Free Sausage and Peppers
My mother started making a different type of sausage and peppers after she got diagnosed with Diverticulitis. Since my own diagnosis of celiac’s disease and galactosemia, this wonderful recipe also became off limits to me. So I changed it.
Gone were the bell peppers (high in galactose). In came the mini sweet peppers. The wine must be gluten free. And believe it or not, you must always check the sausage grind as some include breadcrumbs or other additives. I live in the northeast and most sausages not from a butcher are normally gluten free. We have an amazing butcher here in glens falls, who puts red wine into the sausage. Delicious yes, safe for celiac’s? Most definitely not.
Gluten Free Wine for a delicious White Wine Sauce
We barely drink anymore. Sourcing the right alcohol and dealing with misinformation put out by manufacturers gets old fast. We found a few wines locally that seem safe and we stick with them.
We found a lovely riesling here called RELAX, and I buy it twice a year. Relax wine is a wonderful addition to a scampi or in this case to a light sausage and peppers meal. It is reportedly gluten free and I have never had a reaction of any kind to it. It makes this recipe what it is. Delicious. It makes a naturally gluten free sausage and peppers in white wine sauce the amazing dish it is.
Onions and Wine Make This Meal
I have to admit to loving onions. Yellow, white, green, shallots, chives. I have never met an onion i did not like. NEVER. They provide both health and nutrition and taste. It is a sad day when I cannot find an onion in the house.The beauty of this meal comes together in the last step. The vegetables are cooked, the liquids are in the pan, the sliced sausage has been added and then we lid it. The lid does the rest. Cooked on low, I give it time. 10-20 minutes of simply allowing the liquids to slightly simmer and meld all the flavors together. It doesn’t seem like much, but it is indeed the most important step.
Cook it too high, the vegetables fall apart. Cook it too low and it does not release the flavors. A very gentle simmer and you are assured a wonderfully complex dish of deliciousness.
Try our naturally gluten free sausage and pepper in a white wine sauce at least once. You deserve that.
We pair it with gluten free garlic toast if we pair it with anything at all.
Naturally Gluten Free Sausage and Peppers in a White Wine Sauce
This naturally gluten free sausage and peppers recipe is cooked in a light white wine sauce with sweet mini peppers and a little Riesling at the end. Wonderfully sweet and delicious.
Equipment
- 1 deep skillet
- 1 cutting board
- 1 roasting pan
- 1 Chef's knife
- 1 garlic press
Ingredients
- 1 LB Italian Sweet Sausage
- 2 medium onions
- 12 oz mini peppers sliced
- 2 ounces olive oil
- 3 cloves garlic
- 1 cup Light Gluten Free White Wine Riesling
- 1 tbsp Italian seasoning Mix
Instructions
- Preheat oven to 350 degrees F
- Place sausage on a parchment lined cooking sheet or roasting pan. Bake in preheated oven for 35-40 minutes. Remove from oven and allow to cool.
- Slice the two onions, first in half the long way. Continue to slice into long pieces.
- Pour half of the oil into the skillet. Turn the burner on to med high.
- Once the skillet is warmed up, put all the onions into the pan and separate with a wooden spoon. As soon as the onions begin to brown slightly, turn the temperature of the burner down and slowly carmelize the onions until translucent and slowly turning into a deeper brown color.
- As the onions are cooking, begin to cut the peppers. Either cut in circles without removing the stems, or remove the stems and cut into slices. I like the circles.
- Remove the skin from 3 large cloves of garlic.
- Add the rest of the oil to the pan of carmelized onions and then add the peppers and the pressed garlic to the pan. Saute the peppers. In addition add about a tbsp of Italian spice mixture to the pan.
- As the peppers and garlic cook, cut the sausages in long slices and add to the pan.
- Once the sausage has been added, pour the cup of wine into the deep skillet. Turn the burner down to low, place a lid on the skillet and allow the peppers and onions to continue sweating into the liquids.
- Once the peppers have released their moisture into the wine sauce, remove from heat and plate into a large bowl for serving.
