the obvious answer

What do you do when you have two sausage links on the verge of getting slimy and green peppers popping up in your garden faster than you can feasibly consume them?

The obvious answer is, of course, to make sausage and peppers.

I had never made such a thing before and, as I'm wont to do, I immediately searched for a really easy well-reviewed and delicious-looking recipe. Many of my go-to sites had recipes using wine and tomatoes to make a more saucy dish, but my husband didn't want any of that fancy business. He wanted sausages, peppers, onions, and maybe a tiny touch of seasoning.

I aim to please, and please I did. Though my husband always eats with gusto, it's rare and special when he'll stop in the middle of eating and tell me something is really good. That was the case here, so I know I did something right!

Easy Sausage and Peppers (of course)
(printable recipe)
Serves 2
Ingredients:

• 2 sausage links (I used Johnsonville Mild Italian Sausage, but you do you)
• 1 onion, thinly sliced
• 2 large green bell peppers, thinly sliced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1/4 cup beer (or wine)(or water)(or broth)

Directions:
Slice the sausage on a diagonal and place the pieces in a large skillet over medium heat and brown on all sides. This should take 8-10 minutes.
Remove most of the fat from the skillet, but leave a little to cook the veggies.
Add the veggies to the skillet and season with basil, oregano, red pepper flakes, and some salt and pepper.
Stir in the beer, scraping up the bits from the bottom of the skillet.
Continue to cook and stir until peppers and onions are tender, about 10 minutes.
Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 5-10 minutes, or until sausage is heated through.
Serve on hoagie rolls or your bread vehicle of choice.