1. Deseed the peppers and cut them into 2 cm strips; slice the onion into half-moons.
2. Prick the sausages in a few places with a fork so they don't burst while cooking.
3. Heat half the olive oil in a large frying pan and cook the sausages over medium heat, turning, for 8-10 minutes until browned all over; remove.
4. In the remaining oil, fry the peppers and onion over high heat for 8-10 minutes until the edges char, then add the sliced garlic, oregano, salt and pepper.
5. Return the sausages, pour in the white wine, cover and braise for 15 minutes until the sausages are cooked through and the peppers soft and sweet.
6. Serve with fresh crusty bread - or stuff the sausages and peppers into a bread roll, Italian street-food style.
Tip: If you can't find Italian sausage, any fresh raw pork sausage works - just make sure it isn't smoked.
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