Italian sausage and peppers
This is and easy twenty minute dish but is much better if the peppers and onions are left to cook very slowly (without burning for at least 30 minutes). The vinegar adds a sweetness to complement the peppers and also helps them the caramelize. Serve with pasta shapes (fusilli) or polenta and plenty of bread to mop up the juices. The chili is optional but adds heat. This is also good cold.
1 or 2 red peppers, cored and sliced into rings (thickness of a £1 coin)
1 onion, peeled and sliced into rings
Good splash of balsamic vinegar
A small chili, deseeded and finely chopped
Salt and black pepper
Add olive oil to a large, heavy trying pan and slowly fry the peppers and onion, take care they do not stick
Once the peppers and onions are soft and starting to brown on the edges, add the balsamic vinegar and the chili (if using), leave to bubble for 5 - 10 minutes on a very low heat
Meanwhile fry the sausage until cooked, add the cooked sausage to the peppers and mix lightly
Check seasoning and serve
Ideally use a fresh Italian coiled sausage such as Lucanica from Gorno's. This is quite a dry dish so will not work well with a salami style sausage.