This recipe is one of my favorite. I made it for the first time more than a year ago but I didn’t share it with you for some reason. I was working at a nursing home at the time and I took it to a pot luck luncheon and it was a big hit. It makes a lot so be prepared to either share or freeze. It freezes very well.
It calls for Merlot and since you can’t store Merlot I just make a big batch to use the entire bottle at once.
This picture is of it without the cheese.
This is with the cheese. It would have been prettier if I had grated my cheese myself but due to financial constraints I am only buying the big green can right now.
Sausages with Bell Peppers, Onion and Fennel
- 2 pounds bulk sausage, roll- crumbled
- 2 medium onions, chopped
- 2 medium red bell peppers, sliced
- 2 medium green bell peppers, sliced
- 2 medium fennel- cored and cut into strips
- 6 garlic, minced
- 1 bottle merlot
- 2 15-ounce cans diced tomatoes with garlic, oregano and basil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon fennel seeds
- Grated Parmesan
In a large pan cook sausage until done. Remove from pan and leaving only 1 Tablespoon of grease in pan add onions, peppers and fennel. Cook stirring frequently until onions begin to soften. Add garlic, merlot, tomatoes, Italian seasoning and fennel. Cook another 30 minutes uncovered, stirring often until liquids cook down. Serve with the sauce on this and top with Parmesan Cheese.
Nutritional Information- Calories- 658, Protein- 27 grams, Carbohydrates- 15.7 grams, Fiber- 3.5, Fat- 46 grams
Net Carbs- 12.2 grams