Chicken Sausage, Pepper, and Onion

4 Fresh Chicken Sausages, (I used Turkey Sausages, they were out of chicken)
2 tablespoons EVOO
1/3 cup chicken stock
1 cubanelle pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large onion, sliced
3 garlic cloves, chopped
salt and pepper
1 cup giardiniera (Italian pickled vegetable salad)
a handful of fresh flat leaf parsley
1/2 cup fresh basil
zest of 1/2 lemon

So Pretty!

Place the chicken (turkey) sausages in a large skillet and add 1 inch of water.  Prick the sausages.  Add 1 tablespoon of the EVOO to the skillet, once around the pan.  Bring the water to a boil, then reduce the heat a little.  Allow all the liquid to cook away, then brown and crisp the casings, 10 to 12 minutes total.  Deglaze the pan with the stock and cook it off, 1 minute.  Remove the sausages to a platter.

Add the remaining 2 tablespoons of EVOO to the skillet.  Add the peppers, onions, and garlic, season with salt and pepper, and cook for 10 minutes, or until tender. 

Place the giardiniera, parsley, basil, and lemon zest in a food processor and grind them into a relish.

Slice the sausages on an angle.  Add peppers and onions and relish to plate.  ENJOY!