1 pound to 1 1/2 pounds of mild Italian sausages
2 large yellow onions peeled and sliced
Five bell peppers (red, yellow, orange or a combination) seeded and sliced into thick strips Do not use green peppers.
1/2 cup of dry white white
Heat a couple of tablespoons of olive oil in a large frying pan over medium heat. Add the onions and sauté until soft, stirring frequently. Add the peppers and continue to cook until the onions start to turn golden brown and the peppers soften, again stirring frequently. Scrape the cooked onions and peppers into a bowl and set aside.
Return the pan to the heat and d a tablespoons of olive oil. Add the sausages to the pan and brown on all sides. Once the sausages are browned, cut them into pieces one to two inches long in the pan. I use kitchen scissors to do this, but a knife works as well. Continue to cook the sausage for another 2-4 minutes, then add the wine to the pan and turn up the heat to high, stirring the pan with a wooden spoon to scrape up any of the brown bits from the bottom and sides. When the alcohol has burned off (carefully smell the steam coming from the pan. If it stings the nose, there is still alcohol) lower the heat to low and return the onions and pepper to the pan. Stir together and simmer for a few minutes to marry the flavors.
Serve with crusty Italian bread!