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Brenda Vaccaro’s T-E-R-R-I-F-I-C Italian Sausages
1 lb / 450g sweet Italian pork sausages
2 tablespoons fine grade olive oil
1 onion, peeled and chopped
3 large sweet peppers (green, red or yellow), diced
2-3 Italian plum tomatoes
1 cut lemon
Separate sausages into individual links. Spread a thin layer of salt evenly on large iron frying pan; heat over high flame. Add sausages. Reduce heat, cook sausages slowly until brown and crisp on all sides. In a separate frying pan, heat olive oil. Add onion and peppers; cook over low heat, stirring. Cut and seed tomatoes and press through a sieve. Add to frying pan with peppers. Cook over moderate heat, stirring until thickened and nicely colored. Season to taste with salt and pepper. Drain cooked, hot sausages on absorbent paper, removing excess salt and grease. Serve sausages on a plate, squeeze lemon juice over sausages. Serve sauce hot, on the side, or spoon over the sausages.