SAUSAGE SCALOPPINI

By michellecresta

Ingredients

• 2 pounds of sausage (i.e. Hatfield / a package of sweet and package of hot)
• 4 green peppers (ratio of 2 peppers to each pound of sausage)
• Medium size onion (sliced up thin)
• Large can of whole tomatoes (about 28 ounce) – then puree it at home in blender
• 8 -ounce can of tomato sauce

Preparation

Step 1

Boil sausage for about 5 minutes and then slice up.
Mix in blender the can of whole tomatoes (puree).

Olive oil in pot and sauté cut up peppers for a little bit. Take out peppers and set aside. Sautee sausage, then onion together with the sausage, in left over oil from peppers. Add pureed tomatoes and tomato sauce. Season with salt, pepper, basil, crushed red hot pepper, pinch of sugar, parsley, and touch of oregano. Simmer for 1 hour. Then add the green peppers and simmer another ½ hour.
Tastes great when served in potato rolls!

P.S. I don’t know why but there seems to be a slight difference in the taste using combination of whole tomatoes (which you puree) with small can of tomato sauce, but obviously there’s the option to use all cans of tomato sauce (i.e. Centos or Delmonte).