Main Dish
Italian Sausages with Onions and Peppers
Francis Ford Coppola Winery
300 Via Archimedes
Geyserville, CA 95441
francisfordcoppolawinery.com
- RECIPE YEAR: 2014
- YIELD: Serves 20
- PAIRS WELL WITH: 2012 Director's Cut Zinfandel
A hearty portion of homemade Italian sausage spiced with paprika and crushed red pepper flakes is served served over sautéed onions and bell peppers.
Ingredients:
- 5 pounds ground pork sausage
- 3 tablespoons kosher salt, plus more, to taste
- 1 tablespoon freshly ground black pepper, plus more, to taste
- 1 tablespoon ground fennel
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- Hog casings as needed
- 1/2 cup olive oil
- 6 onions, sliced
- 6 red bell peppers, seeded and sliced
Directions:
In a large bowl, mix together the sausage, the 3 tablespoons salt, 1 tablespoon black pepper, fennel, red pepper flakes and paprika. Place in the refrigerator. Soak the hog casings in water for 10 minutes. Using a sausage stuffer, case all of the sausages, poke several holes in each one and let air-dry, uncovered, in the refrigerator overnight. Preheat the oven to 350°F. Place the sausages on a baking sheet, transfer to the oven and bake until the sausage are cooked through, about 30 minutes. Heat a large, heavy sauté pan over medium-high heat. Pour in the olive oil, add the onions and peppers and cook, stirring occasionally, until soft. Season with salt and pepper. Serve the sausages with the onions and peppers.
