1 large yellow onion – sliced
1 large red pepper – sliced
1 large green pepper – sliced
2 tablespoons olive oil
2 teaspoons dry Italian seasoning
2 garlic cloves, minced
Heat oil in saucepan (medium to medium high heat), caramelize onions (10-15 minutes, stirring often). Add peppers, Italian seasoning, and garlic cloves. Heat for five additional minutes – stirring often.  Remove from heat and set aside.
1 tablespoon olive oil
4 links of sweet Italian sausage
Canned plum tomatoes, drained (15 oz can if making sandwiches, 32 oz can if making a dish to go over pasta, polenta, or quinoa)
1 1/2 to 2 1/2 cups of VAH firefly wine (1 1/2 cups for sandwhiches 2 1/2 cups if going over pasta, polenta, or quinoa)
In a large dutch oven, heat olive oil to medium heat. Add sausage links. Add 1/2 cup VAH Firefly wine. Turn sausages. Cook for 10 minutes (5 minutes on each side). Add tomatoes, remaining wine, and onion/pepper mixture from above. Reduce heat to medium low and simmer for approximately 30 minutes. As an alternative you could also place in a Dutch oven in the oven at 350 degrees for 30 minutes. Stir occasionally.
Courtesy of the Winemakers Wife.