1. Broil the pepper on all four sides and ends until skin blisters. 2. Turn frequently. 3. Do not burn. 4. Remove from broiler or grill and seal in plastic bag to sweat, about 10 minutes. 5. Skin and quarter the shallots across the grain, and set aside. 6. Remove pepper from bag, skin and clean the interior, discarding the seeds, cut lengthwise into 1/2-to 1-inch wide strips, set aside. 7. Put the olive oil in a deep frying pan. 8. Add the sausages and brown over medium-high heat, turning frequently. 9. Add 1/2 cup to 1 cup wine. 10. After sausages begin browning, puncture the skins three or four times on two sides so that the fat runs out during cooking. 11. When the sausages are browned, add shallots, pepper and the remainder of wine. 12. Add garlic to taste. 13. Reduce heat to medium low. 14. Frequently stir with a wooden spoon until wine is reduced to half. 15. Serve in a shallow soup bowl garnished with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
