I grew up eating Sausage Scallopini at almost every local event or party in South Philadelphia. I know that everyone’s mom makes the best, but check out my method below. Be sure to scroll to the end to watch the video tutorial!
Sear both the mild and hot sausages in a large pot. You may need to do it in two batches if you want even coloring. I used an eight quart dutch oven from Le Creuset so try to find something with a thick bottom to avoid burning. Brown all the sides on high heat and remove the sausages from the pot. Set aside in a large bowl.
Leave any brown bits stuck to the bottom of the pot, as long as they are not black/burnt. There should be some rendered fat from the sausage left in the pan especially if you are using pork sausage. Do not throw it away because it has a lot of flavor. Add the onions and a drizzle of the olive oil if necessary. Once sweated, add the red wine to deglaze the brown bits and cook for a few minutes.
After the onions begin to soften, add the mushrooms and garlic. Cook for five to seven minutes. Add the peppers and basil. Let all of the ingredients stew for five minutes then add the sausages and any drippings that may be in the bowl.
Add tomato purée to the pot. Stir, cover and let it simmer on low-medium heat for one hour, stirring occasionally. Remove the lid and let it sit for ten minutes before serving.
You can serve alongside white rice, but I personally love to eat sausage scallopini on a baguette or kaiser roll. Great, now I’m hungry again.