Name: Sausage, Peppers, and Onions
Ingredients: 1 lb Sweet or hot fresh Italian; Sausage -- cut into 1"; Pieces; 1 sm Onion, or half a large onion; Thinly sliced, rings; 1 lg Red bell pepper, cored,; Seeded -- cut into thin; Strips; 2 lg Garlic cloves -- finely; Chopped; 1/2 c Dry vermouth, or dry white; Wine; Parsley or other fresh herbs; Finely chopped

Think about people who find themselves in religious ruts. They discover a number of things about themselves. They will find that they are getting older but not getting any holier. Time is their enemy, not their friend. The time they trusted and looked to is betraying them, for they often said to themselves, “The passing of time will help me. I know some good old saints, so as I get older I'll get holier and better. Time will help me, purify me and revive me.” They said that the year before last, but they were not helped any last year. Time betrayed them. They were not any better last year than they had been the year before.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Grains	California		4	Servings

INGREDIENTS

1	lb	Sweet or hot fresh Italian
		Sausage — cut into 1"
		Pieces
1	sm	Onion, or half a large onion
		Thinly sliced, rings
1	lg	Red bell pepper, cored,
		Seeded — cut into thin
		Strips
2	lg	Garlic cloves — finely
		Chopped
1/2	c	Dry vermouth, or dry white
		Wine
		Parsley or other fresh herbs
		Finely chopped

INSTRUCTIONS

1. In a large skillet or saute pan over medium heat, brown sausage until it
is cooked through. Remove from pan; set aside.
2. Pour all but 1 tablespoon of fat from pan. Add onions to pan and cook
over medium-high heat 1 to 2 minutes. Add pepper and garlic and cook a
minute or two more.
3. Return sausage to pan; add vermouth. Cook over high heat, stirring
constantly, until wine is reduced by about half. Remove from heat and
quickly stir in parsley or other herbs, if used. Serve immediately.
Recipe By     : the California Culinary Academy
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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