4 Italian-style chicken or turkey sausages
1 red onion, thinly sliced into rounds
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 small fennel bulb, trimmed and thinly sliced into rounds
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, finely minced
1 1/2 cup dry red wine
2 tablespoons Dijon mustard
1 teaspoon honey
4 teaspoons grated pecorino cheese
4 teaspoons finely chopped fresh basil
Crusty, whole-grain bread for mopping up sauce (optional)
1. Brush grill with olive oil and heat to medium. Grill sausages, turning occasionally until all sides are done, about 12 minutes. Remove from heat and set aside.
2. Spray a large, nonstick pan with cooking spray and heat to medium-high. Sauté onion until soft, about 3 minutes. Add peppers and fennel and sauté, stirring occasionally, about 10 minutes until peppers soften. Whisk together paprika, coriander, salt, pepper, garlic, wine, mustard, and honey. Add liquid mixture to the pan, cover, and simmer for 10 minutes. Add grilled sausages and simmer uncovered for an additional 5 minutes.
3. To serve, arrange a sausage and 1/4 pepper mixture on each plate, making sure to scoop up liquid. Sprinkle each serving with 1 teaspoon each cheese and basil and serve with bread, if desired.
Nutrition score per serving: 317 calories, 15g fat (3g saturated), 11g carbs, 19g protein, 2g fiber
Recipe provided by Amy Reiley, author of Romancing the Stove