I love bruschetta, and I always feel nostalgic when I smell my mother’s signature Italian sausage, peppers and onions. So I combined two quintessential Italian dishes and came up with this Sausage and Pepper Bruschetta. A crisp white wine pairs perfectly with this flavorful meal. I like a white wine, Vinognier, Grenache blanc blend, it’s crisp and light and pairs deliciously with this meal. Pour yourself half a glass while you’re cooking this Sausage and Pepper Bruschetta and bring together the best of both worlds, cooking and drinking delicious wine.
Choose real sourdough bread, you need its strength to hold up to the sausages. If you get a round loaf, and not long loaf of sourdough, cut them in half to resemble an average sized slice of bread. Serves 4
- 1 tablespoon olive oil
- 4 turkey or chicken Italian sausages
- 2 bell peppers chopped in ½ inch cubes (I like one red and one green)
- 1 yellow onion chopped in ½ inch cubes
- ½ teaspoon salt
- 8 slices of sourdough bread
- 2 garlic cloves
Heat the olive oil on medium high in a large saute pan. Brown both sides of the sausages then add in the bell peppers, onion and salt. Cook until the peppers and onions start to soften, about 15 minutes. When the sausage is nearly done, remove and thinly slice, then add back to the pan to brown and finish cooking along with any juices that spilled out for about 10 minutes. Toast the bread and rub on one side with a garlic clove. Top sourdough with sausages, peppers and onions and serve.
Each serving of Sausage and Pepper Bruschetta (recipe makes 4 total) has:
- Calories: 365
- Fat: 14
- Fiber: 1.5
- Protein: 24
- Carbs: 37*
*You can cut 1/2 the carbs out by only serving yourself one slice of bread.