St. Francis Winery & Vineyards

Recipes

Sonoma Sausage Sauté with Peppers and Mushrooms Suggested Wine: Zinfandel

Ingredients:	Serves 6 6 Spicy Italian sausages or sausages of your choice 2 tablespoons olive oil 1 red onion, peeled, sliced 1 red bell pepper, seeded, sliced 1 yellow bell pepper, seeded, sliced 2 tablespoons flour ½ pound large mushrooms, thickly sliced 2 ounces dried porcini mushrooms, reconstituted in 1cup hot water, then chopped 1 tablespoon garlic, chopped 2 cups homemade or prepared beef broth

Directions:	Boil the sausage for ten minutes to cook them through. In a large sauté pan, heat the oil over a medium-high flame. Sauté the sausages on all sides till color turns a light golden brown. Remove the sausages from the pan. Sauté the onions and peppers a few minutes. Sprinkle flour over the pepper and onion mixture, stir and cook two more minutes. Add the mushrooms and garlic and cook a few more minutes. Add beef broth and return the sausages to the pan. Cook until the sausages are heated through, about 10 minutes. Serve over soft polenta.