This looked so good when the Chef was preparing this on TV. The recipe comes from Sutter Ridge Vineyards
Provided by Barb G.
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Broil the pepper on all four sides and ends until skin blisters.
- Turn frequently.
- Do not burn.
- Remove from broiler or grill and seal in plastic bag to sweat, about 10 minutes.
- Skin and quarter the shallots across the grain, and set aside.
- Remove pepper from bag, skin and clean the interior, discarding the seeds, cut lengthwise into 1/2-to 1-inch wide strips, set aside.
- Put the olive oil in a deep frying pan.
- Add the sausages and brown over medium-high heat, turning frequently.
- Add 1/2 cup to 1 cup wine.
- After sausages begin browning, puncture the skins three or four times on two sides so that the fat runs out during cooking.
- When the sausages are browned, add shallots, pepper and the remainder of wine.
- Add garlic to taste.
- Reduce heat to medium low.
- Frequently stir with a wooden spoon until wine is reduced to half.
- Serve in a shallow soup bowl garnished with parsley.
Nutrition Facts : Calories 449.5, Fat 26.2, SaturatedFat 8.4, Cholesterol 47.3, Sodium 1011.1, Carbohydrate 14.6, Fiber 0.5, Sugar 1.4, Protein 17.2
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