Italian Sausage Salad

• 6 Italian-style like sausage (your choice of type, mild or hot)
• 1/2 lb. macaroni, elbow, shell or twists (twists are prettier)
• 4 green peppers, cut into pieces and strips (I use 2 peppers)
• 2 red onions, sliced thin and separated, some into little pieces
• 2 c. canned kidney beans, drained
• 3 or 4 hard-cooked eggs, cut up, in slices or in wedges
• 3 Tbsp. chopped Italian parsley
• 1/4 c. olive oil
• 3 or 4 Tbsp. wine vinegar (I use 4 plus a bit)
• 1 clove garlic, chopped (I use about a Tbsp. of garlic pieces)
• 1/2 tsp. salt or to taste
• fresh ground black pepper
• large pinch of oregano
• pimento spread through and added to top for color

1. Cook sausages, first prick skins with a fork, put them in a skillet with water to cover, bring to a boil, reduce heat and poach for 1 minute.
2. Drain off the water, slice sausage into bite-size pieces and fry over medium heat in a dry skillet until browned through.
3. Cook and drain the macaroni.

italianstyle like sausage, macaroni, green peppers, red onions, kidney beans, eggs, italian parsley, olive oil, wine vinegar, clove garlic, salt, fresh ground black pepper, oregano, color

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465362 (may not work)