Sausage, peppers, onions, mushrooms
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Italian sausage; either in link form or ring form (casing removed) cut into 1 inch pieces |
| 3 | Green; red, yellow, orange peppers, seeded and sliced into thin (up to 4) | |
| 2 | Onions; peeled, sliced thin | |
| 1 | pounds | Mushrooms; sliced thin |
Directions
This is my gourmet international recipe. It's from Sabitinos, Little Italy, Baltimore, Maryland
In a wok or skillet cook the sausage until no longer red. Remove sausage and cook the peppers, onions, and mushrooms until done. If I find I need more oil I add a little bit so I can stir fry the vegetables.
Put the meat back, and cook a little longer with the vegetables.
I serve it with spaghetti that has a little Parm. cheese over it.
This recipe tastes better the next day. It's a favorite of not only mine but the Girls think it's great. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Arlene Luskin" <arlene@...> on Oct 23, 1997