- 2 tablespoons of butter
- 6 Sweet Italian Sausage Links4 oz. Each
- 1 yellow onionsliced
- ½ red onionsliced
- 4 cloves of garlic
- 1 green bell pepperlarge
- 1 red pepperlarge
- 1 teaspoon basildried
- 1 teaspoon oreganodried
- ¼ cup of Kombuchatastes like vinegar
Italian sausage is great in so many recipes. Italian pork sausage is seasoned before it’s packaged so it has just the right amount of seasonings to create a delicious dish by itself or along with other foods like this recipe. Italian sausage is great on the grill or fried in a skillet so you can’t really go wrong with it. There are also many variations of this recipe and many other recipes that call for Italian sausage.
If you grow a garden, many ingredients in this recipe can be picked fresh. Fresh vegetables are a must when eating healthy. Whether it’s a green bell pepper or a clove of garlic, fresh vegetables just makes the taste better.
Kombucha plays an important role in this recipe because the acidic taste of the kombucha mixes well with the sauteed onions and green peppers.
Equipment Needed to make Italian Sausage with Kombucha, Peppers and Onions
- Medium size skillet
- Measuring cups and spoons
- Cooking utensils
You will need to make one batch of kombucha in order to have enough for this recipe. If you have never made kombucha, you can find out how to do it and what ingredients you will need here. This process takes ten days to make however, you need to leave the kombucha sitting past the normal time during the first fermentation in order to get a more vinegar like taste.
Fry the Sweet Italian Sausage
Prepare the vegetables
Set the Sausage to the Side
Once you have the sausage cooked thoroughly, you will need to set them on a plate and return the skillet back to the stove.
Stir in the Veggies
Add the Herbs
As soon as the bell peppers are soft and the onion is translucent, you can then add the basil and oregano and stir.
Add the Kombucha
While the onions, garlic, basil and oregano are still in the skillet, slowly pour in the kombucha and stir for about five minutes so you can make sure that the vegetables are done and that all the ingredients are combining well. If the kombucha seems too strong and it doesn't seem to be weakening any, you can add a little water to the skillet and turn the heat up enough to burn it down a little. This will weaken the vinegar taste of the kombucha.
Bring the Sausage back into the Skillet
Bring the sausage back in the skillet along with the onions, peppers, and herbs and cover. Reduce the heat down to low and simmer for fifteen minutes. This will give the sausage time to heat through and all the flavors simmer together. If the sausage mixture seems to be drying out during step 8, add a little more kombucha, about ¼ cup at a time, to keep it juicy. You may also need to turn your heat on down to a slower pace.