I love pepper season in Texas; it’s the perfect time to make Italian Sausage with any trim left in the freezer from last season. Throw a dart and you’ll land on a recipe for Venison and/or Pork Italian Sausage, so I’m going to let you track down one you like. (I will say that if a recipe doesn’t include fennel or anise seed, I’m not interested.)

This dish is a go-to in our house when we need a quick meal. It’s easy to prepare and freezes well if you make large quantities, so there’s almost always some in the freezer. Serve over pasta with parmesan, on a sandwich, or on its own–it’s that good.

Ingredients
2-4 links of Italian sausage (Venison, Feral Hog, or Both)
1 yellow onion, sliced
6-7 Italian peppers (fewer bell)
6 cloves garlic (medium)
Basil
Oregano
Salt
½ C white wine
Cracked red pepper
Olive oil

1. Cook sausage (simmer covered for about 7 min). Set aside to cool.
2. Heat olive oil over medium heat, then add peppers, onion, and garlic. Cook about 10 min.
3. While cooking, slice the sausage.
4. Add sliced sausage, wine, herbs, salt , and cracked red pepper to the pan.
5. Simmer covered on low for about 10-15 minutes.