“All food is comfort food. Maybe I just like to chew.” –Lewis Black

I have finally mastered my sausage and pepper recipe! Thick, saucy, and full of flavor. It is the perfect comfort food for those chilly nights when you just want to cuddle on the couch and binge watch a sh*t ton of Netflix. It is also incredibly easy and uses simple ingredients. For a remix on the classic, I decided to use Spinach and Feta chicken sausage for some added flavor, instead of the usual Italian sausage. POW!  



I’m not always the best with remembering to measure my ingredients but here we go: (*Note: I prepped this meal for 2, so please adjust measurements as you see fit)

1 pack sausage (this can be sweet or spicy Italian sausage, chicken sausage, etc., or any kind you fancy)
1/4 cup olive oil
1 green pepper
1 red bell pepper
1 yellow onion
1 teaspoon oregano
1/2 tablespoon garlic powder (i love garlic, so i actually probably put a little more than that)
1 teaspoon salt
1/2 cup tomato sauce (or your favorite tomato sauce, if bottle is your thing. No judgement here)
1/2 cup red wine ( I used a Bordeaux) (p.s. always cook with real wine…at least that’s what my grandma says and she ain’t never lie!)


What I’ve learned is that prepping ingredients beforehand will make your life so much easier. So the first step is slicing the peppers and onions. 

So Pretty!

Next, cook sausage with olive oil in a skillet and brown each side. Once sausages are beautifully browned, remove them from the skillet. In the same skillet, add the onions, peppers, and salt and cook until onions are slightly brown and translucent. Then add tomato sauce, wine, oregano and garlic powder. Let simmer for about 2 minutes. 

In the meantime, cut each sausage into pieces (about 4 – 6 each). Then add the cut sausage back into the skillet and stir to combine. Cover the skillet and let simmer until sauce thickens.  

Voila! That is all. Meal complete. This can be served over rice, pasta, or on a sandwich roll. I served mine over quinoa and topped it with Parmesan cheese and avocado (I’m addicted to avocado). 

Bon Appetit! 

 

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