Prep 15 mins
Cook 30 mins
Sausages are definitely not on my list of top ten favorite foods, but after playing around with them, came up with this idea. They are really quite good. (Note: If I don't use all the fresh tomatoes I buy, I freeze them for later use and they are very good in this dish, fresh or frozen.) Usually, I serve this with white rice or angel hair pasta.
- 1 lb sausage (pork and beef, skin on)
- 2 -3 tomatoes, chopped (fresh or frozen)
- 1 medium onion, thinly sliced
- 1 -2 stalk celery, sliced diagonally
- 1 cup sweet green pepper, sliced (or red or yellow)
- 1 cup fresh mushrooms, sliced
- 1⁄2 teaspoon chili powder
- 1 -2 garlic clove (finely diced)
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 1 tablespoon white sugar
- 1 tablespoon white vinegar
- Pierce each saugage in two or three places.
- Parboil sausages in a covered frying pan in about one inch of water for 10 minutes.
- Drain water and lightly brown sausages over medium heat. (I do not add any oil.).
- Add onions, tomatoes, celery, sweet peppers, mushrooms and garlic.
- Sprinkle with chili powder, thyme, oregano, sugar and vinegar.
- Stir well, cover and let simmer till vegetables are tender, about 20 minutes.