Turkey Sausage and Peppers

Name: Turkey Sausage and Peppers
Yield: Makes 6 Servings
Cuisine: United States
Ingredients: 2 cans (14½ or 16 ounces each) Italian-style plum tomatoes, with juice, or tomatoes in puree; Freshly ground black pepper; 3 red peppers, cored, seeded, and cut into long slivers, 1 inch wide at thickest point; ⅓ cup dry white wine; 2 green peppers, cored, seeded, and cut into long slivers, 1 inch wide at thickest point; Salt; ½ cup finely shredded fresh basil leaves or ¾ teaspoon dried basil and 3 tablespoons fresh parsley; 2 medium onions, coarsely chopped; 2 pounds Italian-style turkey sausage links; 2 teaspoons olive oil; 5 garlic cloves, minced

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

By using turkey sausage in an old Italian-style recipe for pork sausage and peppers, we’ve slashed the fat and cholesterol. The flavor of this dish improves when it’s made in advance.

Ingredients

2 pounds Italian-style turkey sausage links
2 teaspoons olive oil
2

Americas
United States
Main course

Method

Prick the sausages with the tip of a sharp knife. Place in a large nonstick skillet in a single layer. Add ¼ inch cold water and cook over medium heat, turning the sausages once, until the water evaporates, 6 to 8 minutes. Raise heat slightly and cook, turning sausages with tong