- 2 large coils of raw, twine-tied Classic Italian Pork Sausages
- 2 large bell peppers (one red, one yellow), sliced into strips
- 1 large yellow onion, sliced
- 4 cloves garlic (from the original), smashed
- 1 tbsp whole fennel seeds (from the original)
- 1 tbsp cracked black peppercorns (from the original)
- ¼ cup red wine from the original glass
- 1 tbsp olive oil
- ½ cup chicken broth or water
- Fresh oregano leaves
- Crusty Italian bread or focaccia (optional, but highly recommended)
Prep the Sausages: Remove the twine from the raw sausage coils and place them whole into the cold cast-iron skillet. Sear: Drizzle with the olive oil. Turn the heat to medium-high and sear the whole sausage coils until they are well-browned on both sides (about 3-4 minutes per side). They don't need to be cooked through, just seared. Remove the sausages from the skillet and set aside to cool slightly. Sauté Veggies: Add the sliced peppers and onions to the same skillet. Sauté until they are softened and starting to brown, about 7-8 minutes. Add the smashed garlic, fennel seeds, and cracked peppercorns and cook for another minute. Slice Sausage: Once the sausages are cool enough to handle, slice them into thick medallions. They should be cooked through but not raw. Return the sliced sausage medallions to the skillet. Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes to reduce slightly. Add the chicken broth and stir to combine. Simmer and Finish: Reduce the heat to medium, cover the skillet, and simmer for 5 minutes, allowing the flavors to meld and the sausage to fully cook through. Serve: Remove from heat. Garnish generously with fresh oregano leaves and an extra sprinkle of fennel seeds. Pair: Serve hot, right from the skillet, with a glass of red wine and plenty of crusty bread to soak up the savory pan sauce.