1 pound sweet or hot Italian chicken sausage
1/2 – 3/4 cup water
2 T coconut oil
1 large onion, sliced
¼ cup water
2 teaspoon dried basil
2 teaspoon dried oregano
2 small red bell peppers, sliced
2 small green peppers, sliced
3 thinly sliced garlic cloves
4 plum or Campari tomatoes, cut into wedges
1 tablespoon balsamic vinegar
salt & pepper
Heat a large skillet over medium heat.
Add sausage and 1/2 cup water and cook, turning occasionally, until all water is evaporated and sausage is cooked through. This should take at least 15-20 minutes. Add a little more water to avoid the sausages from becoming browned.
Remove sausages to a cutting board and allow to rest before slicing.
Heat coconut oil in same skillet.
Add onions, stevia and spices. Cook for 12-15 minutes or until onions are soft and caramel in color, stirring occasionally.
Add peppers and cook for another 5 minutes, until still crisp but tender.
Lower heat slightly to medium-low and add garlic.
Cook for one minute, stirring to keep it from browning.
Add tomatoes and cook for 5 minutes more or until they are starting to wilt and burst.
Add sausage back to skillet and drizzle with balsamic vinegar.
Season with salt and pepper and stir to combine. Cook for 1-2 minutes more or until mixture is hot and seasoning to your liking.
This tastes even better with fresh herbs when they’re in season!