| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Baltimore |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
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 |
lb |
Mushrooms; sliced thin |
INSTRUCTIONS
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@tidalwave.net> on Oct 23, 1997
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