Recipe of the Month: Sausage and Peppers

by GRP biathlete Margie Freed

Sausage and peppers just fit right together. Adding some additional flavor and texture through swiss chard makes the dish a little fuller, and extra vegetables are never a bad thing! Swiss chard is a great plant for your garden. It adds beautiful color and dark leafy greens are really nutritious. Or if you get CSA boxes, they are often provided in plenty. In this recipe the earthy flavor pairs well with the sweetness in the pepper and onion, and is backed by a hearty fennel based sausage. Serving with Italian bread pulls the dish together for a full meal. Let’s get ready for some homegrown vegetables this summer. 

Ingredients:

4 Italian sausages
3 T olive oil
1 red bell pepper
1 large yellow onion
3 cloves garlic
½ t salt
¼ t fresh ground pepper
¼ t oregano
¼ t red pepper flakes
1 lb swiss chard
½ c broth
1 T red wine vinegar

Instructions:

Preheat a large heavy bottomed pan (dutch oven or 12” cast iron) over medium heat. Slice the sausages into ½ inch bites at an angle. Cook in 2 T of the olive oil for about 5 minutes, tossing until brown on both sides. Remove from the pan and set aside.

Roughly chop the red pepper and onion, about ¾ inch squares. Add the remaining T of oil and a pinch of salt to the pan. Cook red pepper and onion until lightly browned, about 5-7 minutes. 

Roughly chop the swiss chard, separating stems and leaves. Add garlic, salt, ground pepper, oregano, and red pepper flakes, then stir for about 30 seconds in the vegetable pan mixture. Add the chard stems, cooking about 2-3 minutes before adding the leaves, and cooking until they are wilted.  

Season additionally as desired. Return the sausages to the pan with broth and vinegar. Turn up the heat and heat through. 

Serve and enjoy!