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Brenda Vaccaro's Terrific Italian Sausage
1 lb Italian sausage
salt for skillet
2 tbl top grade olive oil
1 x yellow onion, peeled, chop
3 lrg red, green or yellow pepper,
8 x Italian plum tomatoes, to 10
salt to taste
fresh ground pepper to taste
1 x lemon, cut
• Separate sausage into individual links. Spread thin layer of salt evenly on bottom of large iron skillet; heat over high flame. Add sausage, reduce heat, and cook slowly until
sausage are brown and crisp on all sides. In separate skillet, heat olive oil. Add onion and pepper; cook over low heat, stirring.
• Cut and seed tomatoes; press through sieve. Add to skillet and peppers. Cook over moderate heat, stirring until thickened and nicely colored. Season to taste with salt and
pepper. Drain cook hot sausage on absorbent paper; removing excess salt and grease. Squeeze lemon juice over sausage. Serve sauce hot on the side, or spoon over sausage.
• NOTE: Brenda's speciality can be more pungent if made with pressed garlic or herbs such as basil, oregano or Italian parsley. Include 3 to 4 crumble strips of bacon (optional) in the dish.
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