Beer Infused Italian Sausage & Peppers

3 pounds hot Italian sausage

2 to 3 red peppers, chopped in 1-inch julienne

2 to 3 green peppers, chopped in 1-inch julienne

1 Spanish onion, chopped into ½-inch julienne

4 ounces olive oil

1 tablespoon dried oregano

24 ounces beer, lager or ale

8 ounces Italian jus

6 ounces marinara sauce

4 tablespoons garlic butter

Heat saute pan over medium-high heat. Place sausage cut into 3" pieces into the pan and start to brown the sausage.

Add the peppers and onions and sauté until they start to soften and cook most of the way through.

Add beer to deglaze and cook to reduce the beer by half.

Add marinara sauce and Italian jus and continue to simmer over medium heat until the sausage is fully cooked and the peppers and onions are nice and tender. Bring to a boil; toss the garlic butter into the sauce, stir and toss to evenly distribute the garlic butter in the sauce.

Serve on top of your favorite plain pasta, with crusty Italian bread, or as a sandwich if you prefer. 6-8 Servings