Sausage And Peppers

• 4-4oz Chicken Apple Sausages or Chicken Hot Links
• 2 T. EVOO
• 1 med Bermuda (red) onion sliced thinly into strands
• 4 stalks celery with leaves, sliced 1/8" thick
• 1 small red bell pepper, julienne
• 1 small yellow bell pepper, julienne
• 1 small green bell pepper, julienne
• 4 cloves garlic, sliced thin
• 4-6 Roma Tomatoes, diced
• 1/2 cup roasted chipotle salsa
• Salt and Pepper to taste.

1. In medium to large saute' or skillet, heat EVOO over medium flame (do not allow smoke). Add onion and Saute' with wooden paddle until soft. Add garlic and saute'. Then add celery and saute'. Add julienne bell peppers and Saute' until softened. Add tomatoes and roasted chipotle salsa and stir until evenly distributed. Place Sausages on top and cook on low until Sausages fully heated. Tomatoes should become saucy.
2. Slice sausages or leave whole depending on how you are serving this dish: You can slice sausages for Jambalaya or pasta. Leave whole and serve on a roll with mustard for a sandwich or hoagy.

chicken, evoo, bermuda, stalks celery, red bell pepper, yellow bell pepper, green bell pepper, garlic, tomatoes, salsa, salt

Taken from www.epicurious.com/recipes/member/views/sausage-and-peppers-50149930 (may not work)