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.
