This is a good dish for a Paleo diet if you get sausage that is homemade with no fillers or preservatives. A good choice is buying fresh turkey or chicken sausage at a gourmet store like Whole Foods or Fresh Market. You can also substitute fresh grass-fed pork or beef or another Paleo meat.
- 1-2 lbs. fresh sausage or meat (I sometimes just use Polska Kielbasa from the grocery)
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 1-2 cloves fresh garlic, pressed and chopped fine
- 1/2 teaspoon ground thyme (or 1 teaspoon thyme leaves)
- 1/2 cup dry white wine
- 1/2 cup water (only for fresh sausage)
- 3 Tablespoons Extra Virgin Olive Oil
Prepare vegetables. If you are using fresh meat or sausage, you need to cook this separately from the vegetables until done. For fresh sausage, place it in a skillet with water and cook over medium-high heat tightly covered. Once the water evaporates, remove the cover and brown the sausage on all sides. Remove the sausage from the skillet and pour out remaining grease. Leave coating and pieces of meat stuck to the pan for flavor.
Add olive oil to the skillet and saute bell pepper over medium heat until slices begin to soften. Add onions, garlic and thyme and continue to cook until onions begin to turn translucent and carmelize. Add white wine and stir until pan coating and meat pieces come off of the bottom of the pan.
Add meat to vegetables and mix well. Simmer over low heat until wine evaporates. If you are using a cooked sausage like polska kielbasa or a turkey sausage, cut it into 3″ slices and slice each piece almost all the way through so you can open it like a butterfly for cooking. You can either cook it up front separately like the fresh meat or if you are in a hurry, skip the sausage cooking up front and just begin by sauteing the vegetables. Add the sausages at the same step above and add wine to meat and vegetables.
Serve with fresh steamed vegetables or a salad.