Polenta with Sausage and Peppers

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Step 1

Bring sausages and water to simmer in a 12-inch skillet over med heat. Cover and cook until sausages register at least 135, 5-7 min.

Step 2

Uncover and, using a paring knife, pierce each sausage 8-10 times to release juices. Continue to cook, uncovered, until dark fond forms, 2-4 min. Transfer sausages to cutting board.

Step 3

Add garlic, oregano, and pepper flakes to skillet and cook, stirring constantly, until fragrant, about 30 sec. Deglaze with wine. Add bell peppers, onion, and salt, increase heat to med-high, and cook, stirring frequently, until vegetables have softened, 6-8 min. Sprinkle flour evenly over vegetables and stir until no lumps remain. Add broth and bring to a boil, stirring constantly. Reduce heat to simmer. Slice each sausage on the bias and return to skillet. Cover and cook until bell pepper and onions are tender, 15-20 min. Stir in vinegar. Season to taste. Serve over polenta, sprinkled with parsley.