| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
March 1992 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
lb |
Fresh Italian sausage links |
| 1 |
|
Onion; chopped fine |
| 2 |
|
Garlic cloves; crushed |
|
|
A; (28-ounce) can plum |
|
|
; tomatoes including |
|
|
; the juice |
| 1 1/2 |
lb |
Boiling potatoes |
| 1/2 |
c |
Kalamata or other brine-cured black |
|
|
; olives |
INSTRUCTIONS
In a heavy kettle heat the oil over moderately high heat until it is
hot but not smoking, in it brown the sausage in batches, transferring
it as it is browned to paper towels to drain, and pour off all but 1
tablespoon of the fat. In the fat remaining in the kettle cook the
onion and the garlic over moderate heat, stirring, until the onion is
golden, stir in the tomatoes with the juice, breaking up the
tomatoes, and the sausage, and simmer the mixture, covered, for 30
minutes. Stir in the potatoes, peeled and cut into 3/4-inch pieces,
and the olives, simmer the mixture, covered partially, for 15 to 20
minutes, or until the potatoes are tender, and season it with salt
and pepper.
Serves 4 to 6.
Gourmet March 1992
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