Cider-braised Sausage & Peppers
By Market Chef Maggie Perkins
1 T cooking oil
1 package pork sausage links (Belle Vie Farm)
1 large onion, sliced
2 sweet bell peppers, sliced into strips (Johnson’s Backyard Garden)
1 cup dry hard cider (Texas Keeper Cider)
2 cloves garlic, minced
3 tomatoes, chopped (Johnson’s Backyard Garden)
2 T chopped Italian flat-leaf parsley
2 T chopped fresh basil leaves (f-stop farm)
In a large nonstick skillet, heat cooking oil until shimmering. Add whole sausages, browning over medium high heat, turning to brown each side. Remove to drain on a paper towel and reserve.
Reduce heat to medium. Add onion and bell pepper to pan, sautéing until limp. Add cider to onions and peppers. Adjust heat to come to a bold simmer. Add garlic and tomatoes. Nestle sausages into mixture. Cook over medium heat until cider and juices thicken and are absorbed by sausage and vegetables. Stir in basil and parsley. Cook additional 5 minutes. Serve sausages on bed of peppers and onions or in a hoagie roll.
Photos by Maggie Perkins