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    Sausage and Sauce


    Source of Recipe


    The Firehouse Cookbook
    Sausage and Sauce

    This time-tested recipe is a favorite in Pittsburgh, where chef Anthony Caiaccia has been preparing it at No. 32 Engine Company for more than 15 years.

    2 pounds hot Italian sausage
    1-lb. 13-oz. can tomato puree
    1 tomato puree can water
    1 12-oz. can tomato paste
    1 tomato paste can water
    2 green peppers
    4 small onions
    1/2 teaspoon salt
    1/2 teaspoon garlic salt
    2 teaspoons sugar
    2 teaspoons Italian seasoning
    Italian bread or buns

    Brown the sausage links in frying pan. In a large pot, heat the tomato puree and tomato paste with equal amounts of water for each can used. Cut the green peppers into 1/4" strips and add to the tomato sauce. Cut onions in half-rings and add to the sauce, along with the seasonings. Add browned sausage and simmer for about 1-1/2 hours.

    Fork the sausages onto Italian bread or buns, and cover with sauce. Refrigerate any remaining sauce for another meal. Add browned ground beef to heated leftover sauce. Pour over cooked spaghetti and sprinkle with Parmesan cheese. Serve with a tossed green salad.

    Serves 4

    Source: The Firehouse Cookbook - Dorothy Jackson Kite
 

 

 

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