Chardonnay Peppers, Mushrooms and Sausage
- 1 cup Mushrooms, sliced
- 1 1/2 Green pepper, red pepper, yellow pepper
- 2 Sausages per person
Place your frying pan on a medium heat burner, and slide the sausages in, adding a bit of Lightheart Cellars Chardonnay to prevent sticking.
Ease the peppers and mushroooms in to cover the sausages and add enough Chardonnay to allow for boiling. Cover and stir occasionally.
Ridiculously easy, this was a quick meal inspired by a left over half bottle and the contents of the fridge while the winemaker was out of town.