This is what’s for dinner tonight, wonderfully spiced beef sausages in a hearty sauce, served on basmati. A good dinner for a mid-week slump.

An adaptation on my stand-by Swiss Pepper Steak, since we love our tomatoes and peppers in this house, I’ve found the addition of kidney beans (thanks to a similar recipe posted by a witchy friend years ago) to be okay, BUT I’ve also done this with frozen, full length green beans added instead. I prefer the green beans, myself!

Beef Sausage and Peppers Casserole

Ingredients:

2 lbs beef sausages
2 lg onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
2 med. cans diced tomatoes (or 2 c canned, 1 c fresh diced)
1 tbsp apple cider vinegar
1 tsp honey
1 c white wine
2 tbsp Worcestershire sauce
1 tsp hot sauce
fresh or dried herbs & spices to taste
1 can kidney beans, rinsed OR small bag of whole green beans
salt & pepper

Directions:

Brown sausages in pan, just enough to give a good color. Remove to large casserole, and set aside. Add sliced onions, peppers and fresh tomatoes to the pan (canned tomatoes can wait ’til closer to the end) and fry until the veg softens. Add the vinegar, honey, wine, Worcestershire, hot sauce and remaining tomatoes. Bring to almost a boil, stirring often and thoroughly.

Add the kidney or whole green beans, and herbs/spices, and let simmer for five to ten minutes, then pour over the sausages. Cook in oven at 300 degrees for 1 1/2 to 2 hours. Serve over rice or pasta.

’til next week…
<3 JL