FONDLE MY SAUSAGE & PINCH MY PEPPERS

April 21, 2009
Fondle by candle light

Fondle by candle light

Some prudes blanch at the idea of being touched, let alone being fondled.  That is their beast of repressive burden to carry.  Personally, I enjoy being fondled with regularity.  What can I say?  I’m a giver.  I am always ready to offer up something phallic to the ladies on my CTB wish list.  While this dish doesn’t look quite so fresh and so clean as a SALAD, it does tastes like it came out of an Italian mother’s kitchen.  Every bite makes me want to sing an operatic falsetto because the taste is just too much of a good thing.  Take advantage of this dish’s power and make me proud, old sport.

Total time: approximately 30 minutes
Projected cost: $12
Drinking Buddy: Red wine

sausage-n-peppers-prepIngredients (serves 2):
1. ½ teaspoon of black pepper
2. ½ cup of white wine
3. ½ teaspoon of salt
4. 1 tablespoon of olive oil
5. 1 teaspoon of crushed red pepper flakes
6. 2 diced tomatoes
7. 1 green pepper cut into long strips
8. 1 onion cut into long strips
9. 5 sausage links (chicken or veggie sausage OK)
10. 2 garlic cloves chopped finely.

Step 1

Warm the olive oil up in a large pan or wok.  Toss in the garlic and allow to cook (approx 2 minutes).  In the mean time, slice the sausages in half and set them skin side down in the oil. Flip once so the other has of sausage cooks (approx 2 minutes per side).
sausage-n-peppers-garlic-meatStep 2
Next toss in the onions, peppers and tomato, then stir in some pepper, salt and crushed red pepper.  Pour the wine in and cook everything on low until the wine evaporates (approx 20 minutes).
sausage-n-peppers-veggies
Step 3
Toast some bread if you like.  Split the toast and scatter them neatly on the plate.  Serve up some Sausage and Pepper and sing Ave Maria!

sausage-n-peppers-toast-serve1

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