| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Italian, Pork |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Sweet Italian sausage |
| 2 |
c |
Of water |
| 5 |
tb |
Olive oil |
| 4 |
|
Potatoes, peeled, |
|
|
Cut into small pieces |
| 2 |
lg |
Onions, thinly sliced |
| 2 |
|
Red or green sweet |
|
|
Peppers, seeded, cut |
|
|
Into strips |
|
|
Salt and freshly ground |
|
|
Black pepper to taste |
| 2 |
c |
Canned crushed |
|
|
Italian-style or whole |
|
|
Tomatoes |
INSTRUCTIONS
FRIGGIONE
Pierce sausages in several places with a fork. Put sausages in water in a
large skillet.
Bring water to a boil. Cook 10 to 15 minutes over medium heat, turning
sausages during the cooking. By the end of the cooking time water should
have evaporated leaving sausages and some of their fat in skillet. Brown
sausages on all sides.
Add Friggione to skillet. Cook Friggione and sausages 5 to 8 minutes
longer. Serve immediately. Makes 4 to 6 servings.
*FRIGGIONE* Heat oil in a large skillet. Add potatoes, onions and peppers.
Season with salt and pepper. Cook uncovered over low heat 30 minutes,
stirring several times. Press tomatoes through a food mill or a sieve to
remove seeds. Add tomato pulp to skillet.
Cook uncovered over medium heat 25 to 30 minutes or until mixture reduces
to a medium-thick consistency. Add salt and pepper to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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