This recipe is reminiscent of Sunday morning breakfasts with our dad, Vince Mangini, who often prepared it when the whole family got together after Mass.
2 pounds mild or hot Italian sausage links
3 tablespoons olive oil
2 1/2 cups Chianti wine
1. In a large heavy skillet, heat olive oil and brown links on all sides.
2. When sausage is almost cooked through, pour off the oil. Pour wine into pan and let simmer, uncovered, until sausage is cooked. Sausage will become the color of the wine.
Enjoy the sausage hot or save some to put on a sandwich for later.