I am lucky enough to have access to Smoking Goose products through GreenBEAN Delivery. Last week, we ordered the Hot Fennel Italian Sausage links and I have been looking forward to using these as the linchpin in a tasty dinner. They are *really* good – definitely a good bit of heat but also tons of flavor.

I’ve spent most of my adult life vegetarian or vegan, so cooking things like sausage (or,  for that matter, anything but ground beef) has not been my strength, traditionally. I looked at quite a few recipes to come up with the below.

Italian Sausage with Arugula

– One pound Italian Sausage – this was four large links
– Two Tablespoon oil of your choice (I used canola – butter also works)
– Half a large Onion, sliced thinly
– Eight ounces button Mushrooms, sliced
– One Red Bell Pepper and One Green Bell Pepper (alternately, you could use frozen pepper strips)
– Two cloves Garlic (or more, if you don’t have super flavorful sausage)
– Salt and Pepper, as needed
– 1/4 cup dry red Wine
– Arugula (if desired)
– Parmesan (if desired)

Heat a large skillet or cast iron pan on medium-high heat. Place in the Italian sausage. Plenty of people take them out of their casings, I chose to leave the casing intact. Cook the sausages, flipping them often, for five to ten minutes – just enough to brown the outside. Remove the sausages from the pan, slice into bite-sized chunks and set aside.

Add two tablespoons of oil to your skillet and add the onion, peppers and mushrooms. Cook until onions start to become translucent and add garlic and season with salt and pepper. Cook an additional minute or two, then add the wine and the sausage slices.  Lower the heat and cover your pan. Simmer the vegetables and the sausages for an additional 15 – 20 minutes, until the sausage has been cooked through.

I served the sausage atop a bed of arugula. I bought Parmesan for topping, but as it turns out, it was not needed. This dish makes four servings, and I served each with a cup of arugula.

Nutrition:  (with Arugula and no Parmesan):
Calories: 510 kcal
Fat: 43.9 g
Saturated Fat: 12.8 g
Carbohydrate: 10.8 g
Fiber: 2.9 g
Protein: 17.1 g

Net Carbohydrate: 7.9 g