- Crusty Rolls
- Red Bell Peppers
- Turkey Sausage
- Red Wine
- Sliced Garlic
- Olive Oil
We can get started okay you’re gonna need some crusty rolls of course you’re also going to need some red bell peppers that I’ve cut in strips some just regular onions and I’m going to use talent turkey sausage but you can use any kind of salt that you like some red wine some sliced garlic of course you also need the basics which is salt pepper and some olive oil. you don’t have to use the expensive extra-virgin olive oil in this case you can just use a regular olive oil now this like I said it’s my way of making it and it’s the same way as my mother makes it so I know it’s pretty good.
I know it’s really good actually but the only difference is I’m using turkey sausage this is Italian turkey sausage but you can use any kind of sauce that you’d like. I just happen to like turkey sausage and what I’m gonna do is I’m gonna cut them in half okay this is Brees. we go we have our sausages prepped all right now I have to go over to the stove so we can start cooking up now I have a nonstick skillet here with somewhat of a high side you want to scale it to be and I have it over medium-high heat with about two tablespoons of regular olive oil and then I’m gonna put them cut side down whoa you want to make sure it’s nice and hot your sausages cut side down and we don’t have to we just want to get them nice and brown and crispy on the outside because we’re gonna finish cooking them with the rest of the ingredient it’s gonna be so so good I can’t wait all right just a few minutes on each side so were nice and brown and crispy and golden my sauces are perfect if.
I want some crispy golden brown on both sides just gonna take these out whoa here we go now in all religious juices now we’re gonna add in the bell peppers and the onions now these were just two red bell peppers and those huge huge yellow onion here. we go I’m going to salt it remember all the season every element on your dish here we go and a little pepper and just want to work this oh so everything’s coated with the oil on the drippings from the sausage. we’re not gonna have the garlic from yet because I want this to cook down and for that to happen it’s gonna take probably needs to be tender crisp about ten minutes or so you want to have a really nice color to it but not be too mushy and then at that point we’ll add in the garlic for the last few minutes with the wine so you can cook everything together represent onions are perfect.
I try to use junk um I’m gonna add in my garlic it instantly goes called awesome oh! yeah love it I can’t wait to have a sandwich something so so good now you notice that I’m not putting any sauce in here because my family it’s considered a sausage parm if, you put sauce into the thing like this no pepper. I like this it’s considered a sausage par and we’re not making that one making the sausage and pepper sandwich the garlic is in been in for about 30 seconds now we’re going to add in the red wine this is my mother’s secret not so much an excuse anymore though without a half a cup scraping all those bits from the bottom get a hand someone ever use too much now.
5I’m going to put the sausages back in nestle them in so we can finish cooking them through remember we cut these in half for maximum Chris penis all right then that goes in and that’s gonna cook for another I would say maybe seven to eight minutes until everything is kind of reduced and the sausages are cooked all the way and then we’re going to finish up a basil and then we’re going to dig into this beauty here we go guys the sausages are cooked through this is perfect the vegetables are still a little crisp but mostly cooked down kind of finish this just like my mother does with just torn big leaves basil smells so incredible now.