Street fair food. Ballpark food. The smell that pulls you across a parking lot. Sausage and peppers is three ingredients doing all the work, and the only way to mess it up is to rush it. Low heat, patience, and good sausage. That's the whole religion.
Brown the sausages in a heavy skillet or Dutch oven over medium heat, turning until golden all over. Pull them out. In the same fat, drop the peppers and onions with a pinch of salt. Cook them low and slow, 20 minutes, until they're soft, sweet, and a little caramelized at the edges. Garlic goes in for the last 2 minutes.
Deglaze with the wine, scraping up everything stuck to the pan. Nestle the sausages back in, cover, and simmer 10 to 15 minutes until cooked through. Uncover for the last few minutes so the juices tighten into a sauce.
Pile it on crusty rolls that can stand up to the juices, or over creamy polenta if you're feeling fancy. Red pepper flakes at the table.
Poke the sausages with a fork before browning and you lose all the juice. Leave them alone and let the casing do its job.
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