Napa Sausages with Peppers and Onions

Mon. Feb. 5
Our source for all sorts of sausages (say that three times fast) has been Kroeger & Sons Meats, which recently went over to new management. So far we see no change in quality. Though the texture of our favorite Napas (pork with green pepper, onion, and tomato) is a bit crumblier, they've stopped throwing in too much salt, which was sometimes a problem before. All we do with these is fry them for a few minutes with a bunch of sliced onions and (in this case, red) bell peppers; then a splash of white wine and cover the pan, so that they can steam and the insides of the sausages can cook through. Keep up the good work, new Kroegers.