Hannah Twinkletoes ...

Peppers & Sausage

Region of Origin: Sunny Belfalas	Donated by: (unknown courier)
Prep Time: 15-30 minutes assembly	Servings: 2 Hobbits 2 Dwarves 4 Big People 4 Elves

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 large sweet onion, chopped into 1 inch pieces
• 2 large garlic cloves, crushed and coarsely minced
• 1 each: large red, yellow, orange bell peppers, chopped into 1 inch pieces.
• 1 small green bell pepper, chopped into ½ inch pieces (you may omit this green pepper if you are prone to heartburn)
• Some thickly sliced mushrooms, as many as you like!
• 1 pound of firm Roma tomatoes with skins removed, cut into 1 inch pieces
• 1 level Tbsp of dried Basil or 3 bunches of fresh Basil coarsely chopped
• 1 tsp of dried crumbled Marjoram
• 1 tsp of dried crumbled Oregano
• ½ tsp of chili powder
• 1 pound each, Spicy Italian sausages and Sweet Italian sausages
• 1 or 2 cups of Red wine
• Salt and Pepper to taste

You will need: A sharp knife, a fork with sharp tines, a large pot of rapidly boiling water, a large fry pan, a cutting board, a large bowl half filled with iced water, a large wooden spoon, and a large slotted spoon.

Preparations:

While you are waiting for the water to begin to boil you can chop the vegetables and toss them with the olive oil and herbs and then set aside.

As soon as the water has reached the rapid boil stage you can begin.  This is a quite rapid step so prepare by having the bowl of iced water near the pot of rapidly boiling water.  Drop the tomatoes into the boiling water and watch them for splitting skins.  As soon as the skins split remove the tomatoes with the aid of the slotted spoon from the pot and immerse them into the bowl of iced water.  Allow them to chill there a minute while you pierce the skins of the sausages with the fork about every inch along their length.  Now quickly drop the sausages into the boiling water.  Lower the heat and cover for continued cooking of approximately 10-15 minutes, then remove them with the aid of the slotted spoon to the cutting board.

While the sausages are cooking, preheat the fry pan and peel and cut the tomatoes.  Add the tomato pieces to the bowl with the vegetables.

As soon as the fry pan is hot enough drop in the vegetables to sauté, being careful not to allow them to brown or scorch so feel free to adjust the heat under the pan.

Meanwhile, slice the sausages across the round in ½ - ¾ inch pieces.  If the centers are still pink or even red, don't fret.  Add the sausage slices to the fry pan with the sautéed vegetables and also add the wine.  Lower the heat to a gentle simmer and cover.  This dish is done when you are satisfied with the texture of the vegetables.

Serve with bread or pasta or both!