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Sep 29, 2009

SAUSAGE AND PEPPERS


6-8 Italian sausage links, sliced
1 large can Hunts sauce
1 large green bell pepper
1 large onion, sliced
1/4 tsp garlic powder
1 tsp fresh or 1/2 tsp dried basil
1/2 tsp fresh or 1/4 tsp dried oregano
2-3 tbsp. olive oil
3-5 cloves garlic, whole
1/4 cayenne or jalapeno pepper, minced
1 bay leaf
1 small can mushrooms
1 tbsp. balsamic vinegar

Slice the sausage into 1 1/2 inch thick slices. Core and slice the pepper, and slice the onion lengthwise, 1/2 inch thick. Finely mince the hot pepper; you may substitute dried red pepper flakes or cayenne powder. Adjust amount according to heat desired.
Brown the sliced sausage in the olive oil. When the sausage is half done, add the whole cloves of garlic and allow to brown in oil, but if garlic browns too rapidly, remove to a cooler side of the pan. Crush the garlic cloves into the oil with the tines of a fork when they brown. Add the peppers, onions and cook until edges of onions begin to brown.

Deglaze the pan with the balsamic vinegar. Reduce heat and add the sauce, bay leaf, and remaining ingredients. Simmer over very low heat for 30 minutes. Last 5 minutes, stir in the can of mushrooms. Adjust seasonings, adding salt and pepper to taste.

Remove bay leaf and serve with Portuguese pops, bulkie rolls, hoagie buns or any hearty roll with a substantial crust.

For a special occasion, layer on a bit of Parmesan or mozzarella cheese and place under the broiler 2-3 minutes before serving.