Savory Sausage and Peppers Recipe
- 1/2 pound Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, cut into 1/2-inch slices
- 3 tablespoons olive oil
- 1 each medium sweet red pepper, sweet yellow pepper and green pepper, cut into 1-inch chunks
- 1 medium onion, cut into small wedges
- 1 cup water
- 1 package (1.2 ounces) herb and garlic soup mix
- 1/8 teaspoon hot pepper sauce
- Hot cooked rice
- 1. In a large skillet, brown sausage in oil over medium-high heat. Remove with a slotted spoon and keep warm. In the drippings, saute peppers and onion until crisp-tender.
- 2. In a large bowl, combine the water and contents of one soup mix envelope (save the second envelope for another use). Add soup mixture, hot pepper sauce and sausage to the vegetables. Reduce heat; cover and simmer for 5 minutes or until thickened. Serve with rice. Yield: 2-3 servings.
1 serving (1 each) equals 444 calories, 34 g fat (9 g saturated fat), 51 mg cholesterol, 1,575 mg sodium, 20 g carbohydrate, 3 g fiber, 13 g protein.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer