Sausage and Peppers… Taylor Street Style!

A little Sausage and Peppers for you!
Now what kind of Chicago Italian Boy would I be if I didn’t know how to make a good sausage and peppers? Recipe ⬇️
I like to use a medium-hot Italian sausage for this. Remember, the sausage is the main flavor here, so the better the sausage, the better the sauce. This one comes from @grecoandsonsinc
You can char the sausage on a grill, but I love doing this in a pan. I think the texture is better for this dish. Plus, all do the drippings from the sausage then end up in the sauce.
Sausage and Peppers
1 lb Italian Sausage
3 Bell Peppers
2 oz Olive Oil
2 tbsp Sliced Garlic
6 oz White Wine
8 oz Chicken Stock
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Crushed Red Pepper
1 tsp Granulated Garlic
1 tsp Dry Oregano
2 oz Butter
1/4 bunch Parsley
Method:
1. Preheat oven to 400°
2. In a pan over medium high, add the olive oil and then the sausage
3. Cook the sausage until it is brown on both sides, then add the peppers to char
4. Once the pepper have some color, add the garlic and cook until golden brown
5. Deglaze with the white wine and reduce by half
6. Add the chicken stock, spices and butter, bring to a boil and place the entire pan in the oven for 12 minutes, or until the sausage is cooked through
7. Place the sausage on the plate, return the pan to the stove and allow the sauce to reduce to the consistency of your liking
8. Throw the parsley in and pour over the sausage
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