Ingredients
3
tbsp olive oil, divided
2
medium onions, thinly sliced
3
bell peppers (1 orange, 1 red, 1 green), thinly sliced into strips
1
pound fully cooked sausage, such as linguiça or kielbasa, cut in half lengthwise and crosswise into 6-inch-long pieces
2/3
cup Kalamata olives, pitted
1
baguette, halved lengthwise, cut crosswise into quarters
Directions
1.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add peppers and sauté until lightly browned, about 6 minutes. Sprinkle mixture with sugar and paprika and sauté 1 minute. Using slotted spoon, transfer mixture to plate; leave drippings in skillet.
2.
Add remaining 1 tablespoon oil to drippings in skillet. Add sausage and cook over medium heat until browned and heated through, turning occasionally, about 5 minutes. Transfer sausage to plate with pepper mixture.
3.
Add wine to skillet; boil until reduced by half, scraping up browned bits, about 3 minutes. Return sausage and pepper mixture to skillet; stir in olives. Cook until heated through, about 2 minutes.
4.
Place baguette quarters on each of 4 plates; fill with sausage mixture, spooning juices over each, and serve.
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