Warm up this season with this hot sausage stew.

 

Servings: 4     Prep time: 45 minutes

Ingredients

olive oil for brushing grill

4 Italian-style chicken or turkey sausages

1 red onion, thinly sliced into rounds

1 red bell pepper, cored and thinly sliced

1 yellow bell pepper, cored and thinly sliced

1 small fennel bulb, trimmed and thinly sliced (like the onion)

1 tsp paprika

1/2 tsp ground coriander

1/4 tsp salt

1/4 tsp black pepper

2 cloves garlic, finely minced

1 1/2 c dry red wine*

2 tbsp Dijon mustard

1 tsp honey

4 tsp grated pecorino cheese

4 tsp fresh basil, finely chopped

crusty, whole grain bread for mopping up sauce

 

To prepare:

1. Brush grill with olive oil and heat to medium. Grill sausages, turning occasionally until all sides are done, about 12 minutes in total. Remove from heat and set aside.

2. Spray a large, non-stick pan with cooking spray and heat to medium-high. Sauté onion until soft for about 3 minutes. Add the peppers and fennel to the pan and sauté, stirring occasionally, until peppers begin to soften, about 10 minutes.

3. Whisk together the paprika, coriander, salt, pepper, garlic, wine, mustard and honey. Add liquid mixture to the pan and simmer, covered, for 10 minutes. Add grilled sausages to the stew and simmer, uncovered for an additional 5 minutes. Season to taste with salt and pepper–bear in mind, the cheese will give the dish additional saltiness.

To serve, arrange a sausage and 1/4 of the pepper mixture to each plate, making sure to scoop up the liquid. Sprinkle each serving with 1 tsp of the cheese and basil and serve with the crusty, whole grain bread.

*Rather than using cooking wine, which is pretty terrible stuff, use a nice, mid-priced bottle of wine in the stew and serve the rest of the bottle to accompany your aphrodisiac feast.

(From “Romancing the Stove: The unabridged guide to aphrodisiac foods“)

Amy Reiley is a leading authority on aphrodisiac foods. Creator of EatSomethingSexy.com, she was the second American to earn a Master’s Degree in Gastronomy from Le Cordon Bleu. She is the author of four aphrodisiac cookbooks including Fork Me, Spoon Me: The sensual cookbook and the award-winning Romancing the Stove: The unabridged guide to aphrodisiac foods.

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