Sausages with peppers and onions in one pot

Ingredients:

• 900 g raw Italian hot and/or sweet sausages
• 3 tbsp. l. olive oil
• 1.5 tsp fennel seeds
• 1 red chili pepper, thinly sliced ​​(optional)
• 2 Cubanelle peppers, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 2 large red or yellow onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 tbsp tomato paste
• 0.5 cups dry white wine
• 1 cup chicken broth
• 1 can (425 g) tomato sauce or canned stewed tomatoes
• A generous handful of parsley, finely chopped
• A loaf of rustic ciabatta bread

Preparation:

1. Place the sausages in a deep skillet or cauldron and add 2 cm and 1 tablespoon of olive oil. Bring to a boil, then reduce the heat slightly and let the water evaporate. The sausages will steam slightly inside, and then the casings will brown in the oil until dark brown. Transfer the sausages to a plate.
2. In the same skillet, heat the olive oil over medium-high heat. Add the fennel seeds and chili pepper, then add the chopped pepper, onion, and garlic. Season with salt and pepper and cook for 15 minutes until softened. Stir in the tomato paste for 1 minute, then add the wine and cook for another minute. Add the chicken broth and canned tomatoes. Sprinkle with parsley.
3. Slice the sausages diagonally and return them to the pan. Cover, cool completely, and refrigerate if prepared ahead of time. Before serving, reheat covered over medium heat or in the oven. Just before serving, toast slices of bread in a preheated oven for dipping.
   
   Ciabatta bread:
   Wrap the bread in plastic wrap or freeze if you won't use it within 24 hours.