Sausage and Peppers

• 2 tablespoons extra-virgin olive oil
• 12 sweet Italian sausage links (about 3 pounds)
• 8 garlic cloves, crushed and peeled
• 4 hot pickled cherry peppers, stemmed, halved, and seeded (leave some of the seeds in if you like the heat)
• 3 small onions, peeled, cut into wedges attached at the root end
• 1 pound mixed mushrooms, halved (button, cremini, shiitake)
• 3 red, yellow, or orange bell peppers, quartered, or cut into sixths if large
• 1/2 teaspoon kosher salt

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sausage, then cover and cook, turning occasionally, to brown all sides, about 10 minutes in all.
3. Uncover, add the crushed garlic and cherry peppers, cover, and cook until the sausages are cooked all the way through, about 10 minutes more.
4. Remove sausages to a plate.
5. Add the onion wedges and cover the skillet.
6. Cook, tossing occasionally, until the onions begin to caramelize on the edges, about 5 minutes.
7. Add the mushrooms and bell peppers, season with the salt, stir, and cover.
8. Cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes more.
9. Uncover, increase heat to get the pan juices simmering, and cook until the juices have reduced and glazed the vegetables, about 10 minutes.
10. Return the sausages to the skillet.
11. Cook and toss to heat the sausages through and combine flavors, about 3 minutes more.

extravirgin olive oil, sweet italian sausage, garlic, cherry peppers, onions, mixed mushrooms, red, kosher salt

Taken from www.epicurious.com/recipes/food/views/sausage-and-peppers-385274 (may not work)