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A recipe:

4 Hot Sausage Links, whole

1 Red Pepper, seeded, sliced

1 Green Pepper, seeded, sliced

1.5 medium onion, chopped, divided

(hoagie roll) (optional)

(rice) (optional)

  1. Place sausage carefully in hot oil, adding 1/4 cup water after. Cover and let simmer for 12 minutes on medium-high heat. 
  2. While the sausage cooks, if you haven’t already, chop up the onion and add it to the sausage, recovering the mixture. 
  3. While the sausage cooks and the onions caramelise, proceed to, if you haven’t already, seeding and chopping the peppers into 1/8 inch strips, or about the width of your index & middle finger combined, if you like them thicker. Set aside.
  4. After the initial 12 minutes, stir the sausage and onion mixture, recovering and lowering the heat. Let it cook for an additional 15 minutes. 
  5. When the onions and peppers have cooked, take them from the pan and set aside in a bowl. The onions will have caramelised and stick to the sausage, it’s completely normal. 
  6. In that same pan, add the peppers and additional onion and 1/4 cup water, recovering with the heat on medium high heat. Let braise for 30 minutes or until peppers are fork tender. 
  7. Serve either with pasta, rice, or on a sandwich roll, warm.