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Italian Sausage w/ pepper & onions




Source of Recipe


Jan/carraway - EDC - June, 2000


Recipe Introduction


I know this sounds like a lot of work but it's quite worth the effort.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6106.11

List of Ingredients




2 1/2 lbs. mild Italian sausage, encased
1/4 cup plus 2 Tbsp. oil
2 med.-large onion, chopped
4 large garlic cloves, minced
1 large stalk celery, chopped
2 large bell peppers, cut into 1/4" strips
1 (6 oz.) can sliced mushrooms
1 (28 oz.)can Italian tomatoes, chopped
1 (8 oz.) can tomato sauce
4 oz. tomato paste
1 cup dry red wine
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. Fines Herbes*
1/4 tsp. cayenne

*Fines Herbes is a SPICE ISLAND seasoning consisting of thyme, oregano, sage, basil, marjoram & rosemary

Recipe



Put sausage in large fry pan, prick thru' casing in several places. Add water to cover & bring to boil. Reduce heat and simmer 5 to 10 minutes. Remove sausage to paper towels & pat dry. Slice into 2 inch lengths & then slice in half lengthwise. Heat 2 tbsp. oil in heavy skillet...add sausage and saute until well browned, turning frequently. Remove and drain on paper towels. Discard oil.

Add 1/4 cup oil to skillet & heat..add onion & garlic. Saute until golden, but not browned. Add celery & green bell pepper and continue cooking until peppers are tender, stirring occasionally. Add mushrooms..cook 2 minutes.

Add remaining ingredients and combine thoroughly. Add sausage to mixture..bring to a boil, reduce heat & simmer about 1 hour or until sauce is thickened.

Maybe served in split toasted Italian buns or as a wonderful sauce for spaghetti.