A healthy version of a New York favorite ~
Peppers are rich in many vitamins and antioxidants, especially vitamin C.
Torpedo onions, are an Italian heirloom variety that have antibacterial properties, and are available at most farmers markets in September.
Eating hormone & antibiotic free pork is certainly better. Being a NewYorker, I make this dish as a treat, to bring in cooler weather.
Season/ Autumn
Prep time: 10 minutes
Cook time: 40 minutes
Serves 4
4 Italian sausage
4 peppers, organic
4 onions, torpedo, or yellow
3 cloves garlic, minced
1/2 cup parsley, chopped
1/2 lemon, juiced
1/4 tsp. cinnamon, optional
1 tsp. salt
1/4 tsp. red pepper flakes
3/4 cup extra virgin olive oil
Take sausage out of the casing. Crumble into a bowl.
Cut the tops off of the peppers and take the seeds out. Slice longways into rustic pieces.
Peel onions of choice, and cut into small chunks.
Heat a cast iron or nonstick pan on medium heat. Add half the olive oil, and cook sausage for 5 minutes, or until slightly browned. Season with salt. Add peppers, onions, garlic, red pepper flakes, and cinnamon. Stir to combine. Add the rest of the olive oil, and stir to blend. Cook uncovered for 5 minutes.
Lower heat to medium-low, and cover the pan. Cook for 30 minutes or until peppers and onions are soft. Stir occasionally.
When cooked, turn heat off, add lemon juice. Check for seasoning. Let sit for 5 minutes covered.
Sprinkle with fresh parsley and serve.
Cooks note: Against the grain, gluten free baguette is great toasted, to make a sausage and pepper sandwich.
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