Pan-Roasted Sausage with Peppers and Onions
Credit to Melissa Clark
8 Sausages (about 2 pounds)
Extra-virgin olive oil
3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
2 medium yellow onions, sliced into 1/4-inch half-moons
Salt
2 garlic cloves, minced
1 tablespoon red wine vinegar
Pinch of crushed red pepper
3 cups arugula
2 oz parmesan cheese or ricotta salata, shaved or crumbled
Preheat oven to 400.
In a bowl, toss the peppers and onion with oil, salt and pepper flakes. Spread the vegetables out in a single layer on a rimmed baking sheet and roast until they are starting to caramelize, about 30-35 minutes, checking on them to shake and/or stir every 10-15 minutes.
Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then drain, add a small drizzle of oil to coat the pan, and heat over medium heat, turning occasionally, until browned all over and cooked through.
Arrange the sausages on top of the peppers and onion, and return to oven for another 5 minutes. Reserve the sausage pan juices.
Arrange arugula on a serving platter. Top with peppers, onions and sausages, then drizzle with the sausage pan juices, vinegar and a little bit of olive oil. Sprinkle with cheese and serve.
