Drunken Italian Sausages

\n\nOne of my favorite comfort foods since childhood is Italian Sausage (hot of course, why would you get mild). I remember well that this was almost a weekly item eaten when I was a child though done the "simple" way just plopped on the grill, which in an of itself is completely delicious. Though if you are looking for a more sophisticated way to eat these extremely taste sausages, or maybe you just don't have easy access to a grill (sad I know... we really would like one).\n\nThis specific dish, outside of being inspired from a childhood favorite, was first accidently discovered when I was in college. Wine and Italian Sausage, who would know this, would be so much better than the standard preparations (grilled with sautéed peppers and onions).  \n\nSince those younger days in my culinary adventures I have been able to nearly perfect this recipe and announce it to the world. Since Megan got a Spiralizer for her birthday (specifically the <a href="http://www.amazon.com/gp/product/B0007Y9WHQ/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0007Y9WHQ&linkCode=as2&tag=liwithma-20">Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer<img src="http://ir-na.amazon-adsystem.com/e/ir?t=liwithma-20&l=as2&o=1&a=B0007Y9WHQ" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> thanks Maryjo Smith, she and I love it!), we were able to have "pasta" with our Drunken Italian Sausages, which is a great addition. By "pasta" yes I mean spiraled vegetables this time we used Eggplant (and provided instructions below to prepare Eggplant Ribbons... really simple by the way). The last time we made this we created Zoodles (thanks to Michelle Tam - NomNomPaleo).\n\nNow for what you have been waiting for... since more than likely you haven't read the above yet. The recipe.\n\n### Drunken Italian Sausages <a style="padding-left: 25px;" href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Flifewiththemacks.com%2Fdrunken-italian-sausages%2F&media=https%3A%2F%2Flh6.googleusercontent.com%2F-s6QL8xhe6Fk%2FUwBiDT6CqMI%2FAAAAAAAAQ5s%2FbpXf_NBde_U%2Fw576-h384-no%2FDSC_0884.JPG&description=Drunken%20Italian%20Sausages%20Peppers%20and%20Onions%20with%20Eggplant%20Ribbons" data-pin-do="buttonPin" data-pin-config="beside"><img style="display: inline" src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" />\n\nYields: 3-4 servings\nPrep Time: 20 minutes\nCook Time: 45 minutes\n\n#### Ingredients\n4 Italian Sausages\n4 Bell Peppers (2 Green and 2 Red)\n2 Medium Yellow Onions\n1 cup Cherry Tomatoes\n\n1 cup Cabernet Sauvignon\n3 Tbsp Tomato Paste\n\n1 Tbsp Olive Oil (split)\n2 Tbsp Italian Seasoning\n3 Tsp Garlic Powder\n1 Tsp Crusted Red Pepper (optional)\nSalt and Pepper (to taste)\n\n#### Method\n\n1. Brown the sausages over medium-high heat with half of the oil. (2-3 minutes each side).\n\n2. Remove sausages and add the peppers and onions to the sauté pan with the rest of the oil.\n\n3. Once the onions become slightly transparent add the remaining ingredients including the sliced sausages.\n\n4. Allow the wine to reduce for approx. 20 minutes allowing all the flavors and aromas to permeate through.\n\n5. Enjoy with your choice of pasta (or vegetable "pho" pasta).\n\n#### Pictures\n\n

Italian Sausages Cooking

\n\nStart the Sausages browning in a skillet or sauté pan over medium-high heat with half of the olive oil rotating sausages every 2-3 minutes so there is an even browning.\n\n{<22>}

Ribbonify Eggplant

\n\nIf you are deciding to get adventuresome with your use of vegetables, a spiralizer like the one mentioned above is a great way to change them up. Another idea that Megan and I have used in the past for this dish is to spaghettify zucchini, which is another great base for this dish. Though if you are one whose body copes with starches well feel free to start a pot of boiling water for your choice of pasta.\n\nOnce the eggplant is in ribbons throw a couple pinches of salt and allow the eggplant to drain some of its juices for 20 minutes. After the 20 minutes use a towel and pat them dry before you sauté them.\n\n{<14>}

Trevor Slicing Peppers and Onions


Sliced Peppers and Onions

\n\nMeanwhile, slice the onions and peppers. Cut the cherry tomatoes once in half, these are just to add a bit of brightness to the dish.\n\n{<18>}

Cooked Italian Sausages

\n\nOnce the sausages are browned to your liking remove the sausages from the pan and set aside. Add remaining olive oil and when heated add peppers and onions.\n\n{<20>}

Cooking Peppers and Onions


Slice Cooked Italian Sausage

\n\nWhile the onions and peppers are cooking go ahead and slice the sausages into disks.\n\n{<26>}

Sautee Everything

\n\nWhen the onions become slightly transparent (not quite cooked completely) add all remaining ingredients including the sausages that were set aside and sliced. Allow the concotion to blend flavors while the wine reduces and perminates all the vegetables. This should take approximately 10 minutes.\n\n{<28>}

Cooking Eggplant Ribbons

\n\nWhile the wine is reducing prepare whatever kind of noodles you were going to have with this though not nessecary as this holds together as a complete dish itself. We decided to use an eggplant we purchased earlier that day.\n\nHeat some olive oil in a pan and stirfry the eggplant in the heated oil.\n\n

Composed Dish

\n\nPlace the eggplant ribbons on the plate and cover with the Italian sausage mixture. Simply enjoy along side a glass or two of the wine that is left over.