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Brenda Vaccaro’s Terrific Italian Sausages
1 lb. sweet Italian sausages
2 tbsps. fine grade olive oil
1 yellow onion, peeled and chopped
3 large sweet peppers (green, red or yellow), diced
2-3 Italian plum tomatoes
Freshly ground pepper to taste
1 cut lemon
- Separate sausages into individual links. Spread thin layer of salt evenly on large iron skillet; heat over high flame. Add sausages. Reduce heat and cook sausages slowly until brown and crisp on all sides.
In separate skillet, heat olive oil. Add onion and peppers; cook over low heat, stirring. Cut and seed tomatoes, press through sieve. Add to skillet with peppers. Cook over moderate heat, stirring until thickened and nicely colored. Season to taste with salt and pepper.
Drain cooked hot sausages on absorbent paper, removing excess salt and grease. Serve sausages on plate, squeeze lemon juice over sausages. Serve sauce hot on the side, or spoon over sausages. Serves 2.
Thoughts: Brenda’s specialty can be more pungent made with pressed garlic, or herbs (basil, oregano or Italian parsley). Sweet Italian sausages are available in supermarkets, but for optimal results, buy luganica (pork sausage) from a good Italian butcher or sausage maker.