Sausage and Monty's Moonrise with Pepper and Onions

Ingredients

olive oil
8 thick sausages
1 red peppers, sliced
1 green peppers, sliced
1 large red onions, sliced
2 cloves garlic, chopped
1 pint of Monty’s Moonrise
1 small can tomato puree
2 tsp dried oregano
3 tbsp chopped fresh cilantro
6-8 drops of tabasco
salt and pepper to taste

Directions

Heat olive oil in a large heavy saucepan. Cook sausage until browned on all sides. Remove sausage from pan, and keep warm.

Pour in ˝ pint of Monty’s Moonrise to deglaze the pan, scraping up any blackened bits from the bottom.

Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining ˝ pint of Monty’s Moonrise and the tomato puree. Season with oregano, corriander, tabasco, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Serve with steamed rice