July 13, 2009

Italian Sausage with Peppers

from Country Woman Magazine

5 Hungarian wax peppers
1 large sweet yellow pepper
1 large sweet red pepper
2 medium sweet onions, chopped
2 TBS. olive oil
1 can (14-1/2 oz) Italian diced tomatoes, undrained (I used petite diced)
1 can (6 oz) tomato paste
1/2 cup water
4 garlic gloves, minced
2 bay leaves (I left out)
1 TBS. dried parsley flakes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. white pepper
8 Italian sausage links (4 oz each) (I used sausage bratwurst)
8 hoagie buns, split

1. Seed wax peppers if desire; cut wax and bell peppers into 2 in. pieces. In a large skillet, saute peppers and onions in oil until tender. Sti in the tomatoes, tomato paste, water, garlic, bay leaves and seasoning; heat through

2. Meanwhile, in a large skillet, brown sausages. Transfer to an ungreased 13x9 inch baking dish. Top with pepper mixture. Cover and bake at 350℉for 35-40 minutes or until a meat thermometer reads 160℉. Discard bay leaves. Serve on buns.

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