Italian Sausages and Peppers

By LoriCaputo

Ingredients

• 2 carrots, pared and sliced on the bias in 1 inch thick pieces
• 24 fresh peal onions
• 1 small zucchini, sliced on the bias in 1 inch thick pieces
• 2 tbs. vegetable oil
• 2 apples, peeled, cored and in wedges
• 4 Italian sausages, sliced on the bias in 1 inch thick pieces
• 2 garlic cloves, smashed and chopped
• 1 ½ cups chicken stock, heated
• 1 tbsp. tomato paste
• 1 tbsp. cornstarch
• 3 tbs. cold water
• Salt and pepper

Preparation

Step 1

Place the carrots in a sauce pan, cover with water and boil 5 minutes uncovered.

Add zucchini and onions and season; cook 3 minutes. Drain vegetables and let cool slightly.

Heat oil in a pan and cook the vegetables, apples, sausages, and garlic 4 – 5 minutes over high heat; season well. Pour in the chicken stock and bring to a boil. Stir in tomato paste and cook 1 minute over medium low heat. Mix cornstarch with water; stir into sauce and finish cooking 1 minute.