Italian Sausage with Peppers and Onions

There are two ways to make this dish: Cook the vegetables in olive oil first, then combine them with the sausage after browning, or cook the sausages first, then use the sausage fat to cook the vegetables. The first method cuts saturated fat, the second boosts flavor; it’s your choice. I detail the first method here; for the second, simply cook the sausage as directed, leave the fat in the pan, and cook the vegetables in it. Either way, when you’re done, use it to fill a long bun or roll or to toss with a batch of pasta.

2 cups sliced onion

3 tablespoons extra virgin olive oil

2 bell peppers of any color, cored, peeled if desired, seeded, and cut into strips

Salt and freshly ground black pepper

1 pound fresh Italian sausage links, sweet or hot

• Put the onion in a large skillet with a lid over medium heat, cover, and cook, undisturbed, for about 5 minutes, until the onion is dry and almost sticking to the pan. Remove the cover, add the oil, and stir. Cook for a minute or two longer, then add the peppers, salt, and pepper. Cook, stirring frequently, until the vegetables are tender and soft, about 10 more minutes. Remove the vegetables and keep warm.
• Cook the sausage in the same pan over medium heat. Prick the sausage in a few places with a fork to allow excess fat to escape and turn the sausage frequently. Cook until nicely browned all over. Total cooking time will depend on the thickness of the sausages; the best way to determine doneness is to cut into one—when the barest trace of pink remains, they are done. Drain the sausages on a paper towel and serve with the peppers and onions.

Sautéed Sausage and Grapes.
• Fresh, sweet, garlicky sausage works best here. Omit the onion and bell peppers. Cook the sausage over medium-high heat until it’s browned all over (it doesn’t have to be cooked through). Remove it, cut it into bite-sized pieces, and return it to the pan. Continue cooking until the sausage pieces are browned, about 5 minutes. Add 2 cloves slivered garlic and cook, stirring, until the garlic is fragrant, about 2 minutes. Add 8 ounces seedless grapes and cook just enough to heat them. Sprinkle with salt and pepper, taste and adjust the seasoning, and serve immediately.

Sausage and Mashed Potatoes (Bangers and Mash).
• Omit Step 1. Prepare Mashed Potatoes CHOCOLATE PIE
  or use leftovers and cook the sausage as directed in Step 2. Serve the sausages with the potatoes and some good strong mustard. If you like, make a pan gravy: When the sausages have finished cooking, pour off all but 2 tablespoons of the fat. Over medium-high heat, add 1 cup stock (to make your own, chicken stock
  ) or water and cook, stirring and scraping, until the liquid is reduced by half. Use this sauce for the potatoes.

Sausage and Beans.
• Omit Step 1. Prepare White Beans, Tuscan Style
  and put in a large baking dish. Cook the sausage as directed in Step 2. Heat the oven to 350 F and, when the sausages are nearly but not quite done, nestle them in the beans. Sprinkle with bread crumbs and bake until the crumbs brown, about 15 minutes. Serve, drizzled with a little of the best olive oil you can lay your hands on.

MAKES: 4 servings

TIME: About 30 minutes