Sausage with Onions and Peppers

I do love my Sausage and Broccoli Rabe, but I was in the mood for trying something different with the sausage tonight.  Classically, green peppers and onions go really well with sausage, and then I started experimenting with a sauce that, if I say so myself, came out marvelously. Enjoy.

As you may remember from Brust Deckle, there are varieties of Worcestershire sauce that do not contain anchovies, so be sure to check your labels.

Sausage with Onions and Peppers

1 12-oz package brown-and-serve spicy Italian beef and veal sausage (I use 999 or Meal Mart brand)

1 medium yellow onion

1 green bell pepper

1 tbs extra virgin olive oil

2-3 cloves garlic, minced

Salt and pepper to taste

3 tbs Worcestershire sauce

1 tbs  spicy brown mustard

Cut the sausage, pepper, and onion into medium-size chunks, while you heat the olive oil in a pan with a lid. When the oil is hot, add the garlic and give it a quick stir to flavor the oil. Do not let it brown.

Turn the flame to medium heat and add in the sausage, peppers, and onions. Mix until the vegetables begin to soften. Add in the worsterchire sauce, mustard, and 1 tsp pepper and stir to combine all the ingredients.

Cover and reduce heat to low and let cook for 10 minutes, stirring occasionally.

Salt to taste, about a teaspoon should do it, and stir. Do not let the sausage sit much longer on the flame or it will overcook and become tough.  If making ahead, cover and place in the oven on low to keep warm.