Italian · Dinner
Sausage and Pepper Stew
Pork sausage braised with bell peppers, onion and garlic in a tomato and red wine sauce, seasoned with fennel seed, oregano and dried chili. Simmered slowly until cooked through and peppers soften, served over creamy polenta.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
589Calories
26.2gProtein
34.8gFat
36.4gCarbs
11.2gSugar
5.7gFiber
1389mgSodium
115mgChol
11.3gSat Fat
1156mgPotassium
89mgCalcium
3.7mgIron
1.1mcgVitamin B12
76mgVitamin C
high-fiber
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Slice the bell pepper and onion into strips, mince the garlic, pat the sausage dry, and measure the fennel seed, oregano and chili.
2
Sear
Heat olive oil in a heavy skillet over medium-high heat and sear the sausage 4 minutes per side until browned but not yet cooked through.
3
Sauté
Lower heat to medium, add onion and bell pepper, and sauté 6 minutes until onion turns translucent and peppers soften at the edges.
4
Braise
Add canned tomatoes, fennel seed, oregano, chili, red wine and chicken stock; nestle sausage in, cover and braise over medium-low heat 20 minutes until cooked through.
5
Plate
Spoon warm polenta onto a plate, top with sausage and pepper sauce, and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g sausage-pork
- 11 bell-pepper
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned-tomatoes
- 1/2 cup120ml dry red wine
- 1/2 cup120ml chicken-stock
- 2 tbsp2 tbsp olive-oil
- 1 tsp1 tsp fennel-seed
- 1 tsp1 tsp oregano-dried
- 1/2 tsp1/2 tsp dried-chili
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
- 2/3 cup160g polenta-cooked, for serving
