Sausage, Peppers And Onions With Vinegar

• 2 pounds Polish sausage
• 4 Tbsp. olive oil
• 2 medium-size onions, halved and sliced lengthwise
• 3 medium-size sweet red peppers, cored, seeded and cut into 3/4 inch strips
• 5 cloves garlic, minced
• 1/3 cup red wine vinegar
• 1 can (16 oz) whole tomatoes, drained and chopped or
• 1 cup diced, ripe tomatoes
• 1/2 tsp. salt
• 1/4 tsp. leaf oregano, crumbled
• 3 Tbsp. fresh chopped basil or parsley
• freshly ground black pepper

1. Slice sausage into 1/4 inch slices and brown in 2 Tbsp. of the oil in a large heavy skillet, turning occasionally 8-10 minutes. Meanwhile, saut onion, red pepper and garlic in remaining oil in separate skillet until vegetables are slightly wilted.
2. Stir in vinegar, tomato, salt and oregano.
3. Remove sausages with slotted spoon from skillet letting fat drain; add to tomato mixture.
4. Cook covered over medium heat for 15 minutes.
5. Uncover skillet; cook, stirring occasionally until vegetables are cooked through and vegetable mixture has thickened slightly, about 15 minutes more. Stir in parsley, basil, pepper and a little more salt, if needed. Add a few drops more vinegar if you wish.
6. Serve with lots of warm French bread and a green salad.
7. Can serve with rice also.
8. This may be made ahead, refrigerated and re-heated.
9. Serves about 6.

sausage, olive oil, onions, sweet red peppers, garlic, red wine vinegar, tomatoes, tomatoes, salt, leaf oregano, basil, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112880 (may not work)