GUYANESE SAUSAGE, ONIONS

AND PEPPERS RECIPE

1. Heat the oil in a skillet over medium heat.
2. Add the sausage, and cook it for about 2-3 minutes
until all the sides are brown. At this point, the
sausage won’t be cooked through but we’ll be
cooking it some more later.
3. Remove the sausages from the skillet, and place on a
cutting board to slice them. Set aside.
4. Sauté the onions and bell peppers in the same skillet.
If you need to, add more olive oil or even butter or
ghee before cooking the onions and bell peppers.
Add garlic and season with salt and black pepper and
red flakes or other spices of your preference. Sauté
the veggies for about 3 minutes.
5. Pour apple cider or red wine into the skillet with the
peppers and onions, and scrape the bottom of the
skillet to release all the brown bits. This is called
deglazing. This part is very important because the
brown bits add more flavour to this dish.
6. Put the slices of sausage back into the skillet, and
reduce the heat to medium. Cover the pan and
simmer for 10 minutes. Then, uncover the skillet,
increase the heat to medium-high, and cook for 3
more minutes or just until the liquid is evaporated
and the sausage is cooked completely. You can use a
meat thermometer to check on the doneness of the
meat.

7. Before serving, top with freshly chopped parsley and

basil.