Yield: 1 Servings
|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|
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