12-16 servings4 lbs spicy Italian sausage links 10 sweet peppers in assort colors, seeded and cut into chunks 1 large yellow onion, quartered 1 tsp dried oregano 1 tsp fennel seed 2/3 c dry white wine 1/3 c chicken stock 1. Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. 2. Pour wine and stock over, and mix. 3. Bake 20 minutes at 375 degrees; toss. 4. Bake 30 minutes more, or until sausage is cooked through. Serve hot as a side dish or main dish.