Sausage and peppers and onions

I know, I know -- such a fancy title. And whatever could be the ingredients?

This was one of our family staples when I was growing up. My mom would put a pot of this on the stove for what seemed like all day; and it does get better the longer it cooks. The onions caramelize and the sausages get a deep crust. But when you're a working girl getting home at six and then walking the dogs before starting dinner, you can cook this a lot quicker. I just happened to have 2 sausages in the freezer so this recipe is sized for two sausages, which makes it two servings.

2 hot Italian sausages (or sweet if you're feeling wimpy)

1 red bell pepper, thinly sliced 

1 largish onion, thinly sliced

This is really all you need, but you can optionally season it with a little salt and toss in some fennel seeds.

Brown the sausage in a hot pan. My tiny little 2 liter stock pot is perfect for a recipe this size. A regular size Dutch oven is right for a family size recipe of this.  Throw in the peppers and onions and about 1/2 cup water. Cover the pot with a lid. Cook until the sausage is cooked through and the vegetables are really soft. Add more water as needed but you want to cook all the water off by the time you serve it. I let it cook roughly 40 minutes tonight.

Serve on a good bun -- and pour a glass of milk if you used hot Italian sausages.