I know this is probably more of a cold weather meal, but it is delicious one without the use of the oven.   Sausage could be started in the skillet and finished on the grill before putting it back in the skillet with the wine sauce.  This is simple, but a real winner.  The more rustic the rolls – the better!

Skillet Sausage and Peppers

 1T olive oil

8 sweet Italian sausages

1 large onion, halved and sliced thin

1 large red bell pepper, seeded and cut into thin strips

1 large yellow bell pepper, seeded and cut into thin strips

2 garlic cloves, minced

2T tomato paste

½ C dry white wine

1/4 C water

½ tsp. dried oregano

1T balsamic vinegar

Heat oil in large skillet over medium-high heat until shimmering.  Prick sausages with fork in several places.  Add to skillet and cook until browned on all sides, about 10 minutes.  Transfer sausages to a large plate.

Add onion and peppers to skillet and cook until peppers begin to wilt, about 5 minutes.  Add garlic and tomato paste and cook for 1 minute.  Add wine, water, oregano and sausages that have been cut in half on the diagonal.  Also add any accumulated juices from the plate. Cover and cook until sausages are cooked through, about 4-5 minutes.  Add vinegar and cook, uncovered, until sauce has thickened, 2 minutes more.

Serve on Italian sub rolls or with mashed potatoes.