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| 3 x ca. 450 g | 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 x ca. 450 g | Mushrooms thinly sliced |
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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.
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