Italian Hors D'Oeuvre Salad

• 2 lb. sweet Italian sausage, cut into bite sized pieces
• 3 jars Cara Mia marinated artichoke hearts (drain all but one jar)
• 1 can large pitted black olives, drained
• 2 lb. fresh mushrooms, buttons or cut into bite sized pieces
• 1 medium head of cauliflower, cut into bite size flowerets
• Onion powder
• Garlic Powder
• Parsley flakes
• Salt
• Pepper
• Crushed oregano

1. Fry sausage pieces slowly until cooked through.
2. Drain well on paper towels and place in large stainless steel pot or bowl that can be set on a warm stove burner.
3. Saute mushrooms in butter over high head, turning constantly to sear all sides.
4. Drain and add sausage.
5. Add artichoke hearts plus oil from one jar, olives, cauliflowerets.
6. Add generous amounts of seasonings to taste.
7. Mix well.
8. Keep pan warm during serving time, stirring occasionally or at room temperature.
9. Serve with cocktail picks.
10. If you plan to prepare this ahead of time, store cauliflowerets in plastic bag until serving time.

sweet italian sausage, hearts, black olives, fresh mushrooms, head of cauliflower, onion, garlic, parsley flakes, salt, pepper, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95808 (may not work)