Salsicce con Peperone -- Sausage and Peppers

• Olive oil
• 2 lb. hot
• mild Italian Sausage
• 1 md. onion, sliced
• 2 cloves garlic, minced
• 2 md. red bell peppers, seeded and sliced
• 2 md. green bell peppers, seeded and sliced
• 1 tbsp. basil
• Salt and pepper, to taste

1. If the sausage is in one long piece, like that you will find at an Italian meat shop, coil the sausage and hold it together with skewers.
2. Add water to a fry pan and place sausage in the water.
3. Water should just cover sausage.
4. (Note: do not prick sausage, except for the skewers.)
5. Cook until boiling.
6. Then lower the heat to a simmer and simmer until all of the redness has left the sausage.
7. You cannot overcook it at this point.
8. Pour off any remaining water.
9. Add just enough olive oil to coat the bottom of the pan.
10. Brown the sausage on both sides.
11. Remove sausage and keep warm.
12. To the same frying pan add all remaining ingredients and saute the peppers mixture on high until the peppers are beginning to get tender.
13. While peppers are being sauteed, cut sausage into link size portions.
14. Add to pan.
15. Mix together.
16. Cover and cook on medium to low heat for about 20 minutes.

olive oil, hot, italian sausage, onion, garlic, red bell peppers, green bell peppers, basil, salt

Taken from www.foodgeeks.com/recipes/18803 (may not work)