Title: Italian Sausage with Peppers and Onions
Categories: Meat European
Yield: 1 Servings

2	lb	Mild Italian Sausage
3		4 large onions (Vidalia if
		Available)
2		3 medium green bell peppers
1	lb	Fresh mushrooms (optional)
1 1/2	ts	Garlic powder, or 2 cloves
		Fresh crushed garlic
1	ts	Coarse ground black pepper
		(best fresh ground from
		Mill)
1/2	ts	Oregano
1/2	ts	Basil
1/4	ts	Nutmeg
1		10-oz bottle Sierra Nevada
		Pale Ale
		(May substitute any
		Non-major chain brand ale
		Locally available;
		Don't use the really good
		Drinking stuff for this.)

Coarsely chop onions and cut bell peppers into strips not wider than 1/2". Mushrooms may be sliced or left whole, at chef's option. Lightly fry sausage in skillet over medium heat, until outer casing begins to brown. Layer onions, pepper strips, and sausage into the crockpot, sprinkling spices at each layer. Add contents of ale bottle to pot, cover, and set to low heat for 7-8 hours.

These quantities are designed to fill a standard 5-quart crockpot, and will serve 4-6 people. This goes very well with fresh garlic bread. From: Sharon Stevens Date: 09-19-94

Posted by Loren Martin on ILink Cuisine

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