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Categories:
sausage tomatoes onion celery sweet green pepper fresh mushrooms chili powder garlic thyme oregano basil white sugar white vinegar
Viewed: 31 - Published at: 8 years agoIngredients
- 1 lb sausage (pork and beef, skin on)
- 2 -3 tomatoes, chopped (fresh or frozen)
- 1 medium onion, thinly sliced
- 1 -2 stalk celery, sliced diagonally
- 1 cup sweet green pepper, sliced (or red or yellow)
- 1 cup fresh mushrooms, sliced
- 12 teaspoon chili powder
- 1 -2 garlic clove (finely diced)
- 12 teaspoon thyme
- 12 teaspoon oregano
- 12 teaspoon basil
- 1 tablespoon white sugar
- 1 tablespoon white vinegar
Method
- Pierce each saugage in two or three places.
- Parboil sausages in a covered frying pan in about one inch of water for 10 minutes.
- Drain water and lightly brown sausages over medium heat.
- (I do not add any oil.
- ).
- Add onions, tomatoes, celery, sweet peppers, mushrooms and garlic.
- Sprinkle with chili powder, thyme, oregano, sugar and vinegar.
- Stir well, cover and let simmer till vegetables are tender, about 20 minutes.
