I made these for Vic AGES ago, and wrote down a comment he made about them on an index card to include in my blog post report.  Then I lost the index card.  

I am an inveterate note taker.  I write things down on the backs of envelopes, in a million different notebooks, on magazines, and when it’s something I think is important, on an index card.  Hence there are notes scattered all around my flat, collecting in certain spots like dust balls…  

So sometimes, I just have to wait for them to surface.  As this one did, eventually.  

Vic’s words of wisdom?


The lumps of coloured stuff were good.

Vic is a changed man.  Here he is assisting with the cooking…


And here is the finished din dins…


Served with some garlic smashed potatoes.  Mmmmm….

I made this dish with Porky Whites – Vic’s favourite sausages.  Next time I will make this with proper Italian sausages and remember to remove the excess salt and squeeze the lemons over – ha ha!  I was a bit tipsy by the time I got to that bit, so I forgot…  Can you forgive me Brenda?


Brenda Vaccaro’s T-E-R-R-I-F-I-C Italian Sausages

1 lb sweet Italian pork sausages


2 tablespoons fine grade olive oil

1 yellow onion, peeled, chopped

3 large sweet peppers (green, red or yellow) diced

2-3 Italian plum tomatoes

Freshly ground pepper to taste

1 cut lemon

Separate sausages into individual links.  Spread thin layer of salt evenly on large iron skillet / frying pan; heat over high flame.  Add sausages.  Reduce heat, cook sausages slowly until brown and crisp on all sides.  In separate skillet / frying pan, heat olive oil.  Add onion and peppers; cook over low heat, stirring.  Cut and seed tomatoes, press through sieve.  Add to skillet / frying pan with peppers.  Cook over moderate heat, stirring until thickened and nicely coloured.  Season to taste with salt and pepper.  Drain cooked hot sausages on absorbent paper, removing excess salt and grease.  Serve sausages on plate, squeeze lemon juice over sausages.  Serve sauce hot on the side, or spoon over sausages.

Serves 2

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