3
tablespoons olive oil divided
2
medium onions thinly sliced
3
bell peppers sliced thin strips (1 orange, 1 red, 1 green)
1
teaspoon sugar
1/2
teaspoon sweet paprika
1
pound fully-cooked sausage (linguiça, kielbasa) halved lengthwise, and cut crosswise into 6"-long pieces
1
cup dry red wine
2/3
cup Kalamata olives pitted
1
baguette halved lengthwise, and cut crosswise into quarters
Heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add peppers and sauté until lightly browned, about 6 minutes. Sprinkle mixture with sugar and paprika and sauté 1 minute. Using slotted spoon, transfer mixture to plate; leave drippings in skillet. Add remaining 1 tablespoon oil to drippings in skillet. Add sausage and cook over medium heat until browned and heated through, turning occasionally, about 5 minutes. Transfer sausage to plate with pepper mixture. Add wine to skillet; boil until reduced by half, scraping up browned bits, about 3 minutes. Return sausage and pepper mixture to skillet; stir in olives. Cook until heated through, about 2 minutes. Place baguette quarters on each of 4 plates; fill with sausage mixture, spooning juices over each, and serve. This recipe yields 4 sandwiches. Serve with: Frisée salad drizzled with a red wine vinaigrette.
