Place sausage chunks in red wine marinade (refrigerate) for about 16-24 hours. Marinate in sealed plastic bag, turning now and them to evenly marinate sausage chunks.
Pat dry sausage pieces. Heat an oven safe sauté or everyday pan in a 400° oven for 5 minutes. Toss the sausages, peppers, garlic and onions in the hot pan drizzle with EVOO and pepper, roast, turning 1 or 2 times until sausages are lightly browned. Serve hot.