Sausage, peppers, onions, mushrooms

Yield: 1 Servings

Measure 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

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

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