Sausage and Peppers

12-16 servings

4 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.

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