Sautéed Italian Sausage with Pepper Onion Relish
¼ cup seasoned fine dry bread crumbs
½ cup grated Parmesan cheese
1 Table spoon snipped fresh parsley
¼ teaspoon salt and dash of black pepper
1 beaten egg
2 tablespoon water
3 cloves garlic, minced
4 Italian Sausage sliced length wise
2 Tablespoons olive oil
3 Red, green, yellow sweet peppers cut into Julienne strips
2 Large onions, thinly sliced
1 sprig fresh rosemary
3 Tablespoons red wine vinegar
1 Tablespoon butter
1. In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over the sausages. Dip sausages in egg mixture; coat with crumb mixture. Set aside.
2. For the relish, in a large skillet heat 1 tablespoon of the oil over medium heat. Ad the remaining garlic, the sweet peppers, onion, and rosemary sprig; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Stir in vinegar. Remove from heat; keep warm.
3. Meanwhile, in a large skillet heat butter and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turn once. Serve with the relish
Copyright: Bill Neimer

