John Myers
Ingredients for 4 servings:
- 500 g bell pepper(s), red
- 1 m.-sized onion(s)
- 1 chili pepper(s), fresh, not pitted
- 1 chili pepper(s) (Habanero pepper), pitted
- 4 cloves garlic
- 500 g meat sausage (poultry)
- 1 tbsp oil (peanut oil)
- 1 jar white wine, dry
- 1 cup of brunch
- n. B. Salt and pepper from the mill
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
when things need to go quickly
Peel and finely chop the onion and garlic. Finely chop the chili pepper and the deseeded habanero pepper. Remove the skin from the chicken sausage and cut into finger-width sticks. Wash, deseed, and slice the bell peppers. Heat the peanut oil in a pan, fry the chopped onion and garlic until translucent. Add the chicken sausage sticks and sauté. Then deglaze with the glass of white wine and stir in the cup of brunch. Season with salt and pepper. Add the sliced bell peppers and simmer gently with the lid closed. Serve with either rice or boiled potatoes.
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