Sausage and Peppers

Ingredients

• 1 ounce BRICKFIRE BAKERY® bread garlic toast baked slice average 120/1.4 ounce frozen, grilled (#63356)
• 6 ounces sausage Italian link sweet cut 5" average 4-4.5 ounce frozen (#K2490)
• 1/8 ounce VILLA FRIZZONI® cheese Parmesan shredded fancy bag, refrigerated (#70947)
• 1/8 ounce basil fresh, sliced thin (#77800)
• 1/4 teaspoon seasoning Italian coarse (#25972)
• 1/8 teaspoon oregano leaves whole (#24252)
• 1 ounce tomato cherry bulk fresh, sliced in half (#25686)
• 1/2 tablespoon base chicken gourmet paste (#12208)
• 1 tablespoon VILLA FRIZZONI® oil olive extra virgin in tin (#23158)
• 1/8 ounce onion yellow jumbo US #1 fresh, sliced thin (#14096)
• 1/2 ounce pepper bell red medium #1 fresh, sliced thin (#13706)
• 1/2 ounce pepper bell green medium #1 fresh, sliced thin (#13688)

1. In a small sauce pan add the chicken base with 1/2 cup of water and oregano, then reduce by 20%.
2. Meanwhile, grill the sausages.
3. In a hot sauté pan add the olive oil, onion and both peppers. Cook for 3 minutes.
4. Add the tomatoes and Italian seasoning. Cook until the tomatoes are blistered.
5. Serve all the ingredients in a large, shallow bowl.
6. Top the sausage off with the basil. Garnish and serve with grilled garlic bread.

• Servings: 1
• Type: Lunch, Dinner
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Italian, Lunch, Pork
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