TACEY'S SAUSAGE AND PEPPERS
4 Chicken sausages, flavored, cut diagonally into 8 slices*
3 Large Green peppers, seeded, ribbed and cut into eighths
8 Cloves Garlic, peeled and halved
4 Bunches Scallions, roots and leaves removed, and cut into 2" lengths
1 Jalapeno pepper, ribbed, seeded and thinly sliced
1 tsp Dried thyme
1 tsp Italian seasoning
½ tsp Salt (or to taste)
½ tsp Freshly ground black pepper
1 Cup Chicken broth
Spray a 12-inch sauté pan with cooking oil and heat over medium flame. Sauté the sausage slices in two or three batches, browning them well on both sides.** Remove the browned sausages to a plate.
Without cleaning the pan of oil, add the peppers and garlic and cook a few minutes, scraping up the brown bits. Add the scallions, jalapeno, herbs, salt, pepper, broth, plus water to bring the liquid halfway up the pan contents. Bring to a simmer then turn the heat down as low as possible while keeping the pan contents at a low simmer.
Cover and cook, stirring occasionally, for 30 minutes. Add the sausage slices and any collected juices back in. The liquid may have reduced. Add additional liquid if it looks like the pan is getting dry. Re-cover and cook another 30 minutes. Tip the pan lid during the last 15 minutes to reduce the juices.
*Tacey prefers Chorizo or Italian seasoning.
**This is key. Brown about 3 minutes a side for great flavor!