Fresh Italian Sausages With Peppers

5 sweet or hot fresh Italian sausages
1 each yellow, red and green bell pepper,
seeded and cut into 1/4-inch-wide strips
2 tablespoons olive oil (approximately)
2 cloves garlic, minced
1 tablespoon red wine vinegar
1/4 cup chopped parsley
Salt and pepper
Soft polenta, as an accompaniment

Add the sausages to a large skillet, add water to a depth of 1/4 inch to bottom of skillet, and cook the sausages, covered, for 10 minutes. Discard any remaining water. Then saute the sausages, uncovered, for another 10 to 15 minutes or until they are cooked through and brown and golden on all sides. Remove them to a cutting board and keep warm.

Add olive oil to the skillet. When it is hot, add the pepper strips, tossing to coat, and cook until soft and tender, about 12 minutes.

Add the garlic and saute another half a minute or until soft but not brown. Add the vinegar and cook until the liquid is almost evaporated.

Remove the skillet from the heat and stir in half of the chopped parsley. Season the mixture to taste with salt and pepper. Cut the sausages on an angle and add them to the pepper mixture.

Serve alongside or on top of soft polenta.

Makes about 5 to 6 servings