Hard Apple Cider Paired with Summertime Italian Sausages & Peppers
The Apple Cider
A great alternative to beer or wine on a warm summer evening is hard apple cider. Craft breweries are popping up all over the globe, offering tasters options of dry to sweet, low to stronger alcohol, infusions, carbonation and made from apples & pears.
Cork stocks about 20 hard ciders and photo caputers a few customer favorites
The Pairing
Summertime Italian Sausages and Peppers
What you will need:
2 Tablespoons olive oil
4-5 (sweet or hot) Italian sausage links (I got mine from Truglio's Meat Market)
1 large red onion, sliced
3 bell peppers, any color, sliced into strips
2 garlic cloves, minced
1/2 cup light red wine
1 teaspoon Italian seasoning(dried oregano, marjoram,thyme,basil,rosemary,sage)
1/4 teaspoon crushed red pepper flakes
Warm hoagie rolls, halved or semolina Italian bread, cooked pasta, polenta or potatoes.
How to prepare it:
Poke each sausage a few times with a paring knife or fork (this helps release steam as they cook).In a large skillet with a lid, heat olive oil over medium heat. Once hot, add sausages and brown gently and slowly. Cook for 5 minutes, turning occasionally to gently brown on all sides. (They should not be fully cooked.) Once browned, remove sausages to a plate. Set aside. Increase heat to high. Add onion and pepper slices. Toss to coat in oil and sear vegetables until slightly caramelized, stirring often. Add garlic and cook for 1 more minute, and deglaze pan with red wine. Scrap the bottom of pan with a wooden spoon to release blackened bits. Simmer until wine until reduced by half. Add Italian seasoning and crushed red pepper flakes. Stir well to combine. Add sausages. Bring to a simmer then reduce the heat to low. Cover and simmer until peppers are soft and sausages are cooked through, about 10 minutes. I recommend serving this dish with sliced semolina Italian bread, pasta, polenta, potatoes, or a hoagie rolls Recipe adapted from .thecomfortofcooking.com
Cheers!
The Wine Guys