Sausages With Peppers

• 8 pork sausages (Italian, sweet or country)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 pound sweet peppers (green, red and yellow, if available) seeded and cut into thick strips
• 1/2 cup dry white wine
• 1/2 to 3/4 cup chicken stock
• 1 teaspoon arrowroot dissolved in 1 tablespoon water
• Coarse salt and freshly ground pepper to taste

1. Prick the sausages all over with a fork and place on a broiling rack.
2. Sprinkle with one tablespoon olive oil and broil slowly until browned on all sides, and cooked through.
3. Keep warm.
4. Meanwhile, heat the butter with remaining oil in a skillet and saute the onion, garlic and peppers until the onions are soft.
5. Add the wine and chicken stock and simmer gently for five minutes.
6. Stir in the arrowroot mixture and bring to boil.
7. Season to taste with salt and pepper.
8. Turn down heat and add the sausages.
9. Cover the pan and cook for five to 10 more minutes.

pork, olive oil, butter, onion, clove garlic, sweet peppers, white wine, chicken stock, arrowroot, salt

Taken from cooking.nytimes.com/recipes/10847 (may not work)