BEST EVER SAUSAGE with PEPPERS,

vulate
BEST EVER SAUSAGE with PEPPERS,
ONION, and BEER

3 tbsp. olive oil
3-lbs. Italian sausage links
3 red bell peppers, sliced
2 green bell peppers. Sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12-oz each) bottles beer
1 (6-oz.) can tomato paste
3 tbsp. chopped fresh oregano
3 tbsp. chopped, fresh cilantro
2 tbsp. hot sauce
salt and pepper to taste

Heat olive oil in a large heavy skillet over medium-high heat. Cook sausages until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red pepper, green pepper, onions, and garlic in the pan. Stir in the remaining beer and tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausage into bite-size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Yield: 6 servings.