Three Little Peppers (and How They Grew)

Sausages and Peppers, but another Amerigo Vespucci special, since the peppers were one red bell pepper and three little poblanos that nice Nancy at the market gave us since she hadn't sold them anyway. Our way of preparing this dish owes much to the ambrosial sausage and peppers of the Festival of San Gennaro in Little Italy, New York, which began on the very day we cooked this.

The sausages were an experimental brand (Blue Grass). Their metts and brats had been pretty good. Unfortunately, their cosidetto "Italian" sausages tasted just like metts and brats. Still, browned up and smothered in onions and peppers and then cooked covered along with a splash of white wine, not bad eatin' for the pennies they cost.

Nonetheless, oh for the pork stores of New York and New Jersey...