Chourico, Peppers and Onions

• 3 pounds Portuguese chourico (or Spanish chorizo)
• 2 large yellow onions
• 4 garlic cloves, minced
• 1 6 oz (168 grm). can of tomato paste
• 1/2 cup (125 ml) water (or more)
• 1 tsp (5 ml) cinnamon
• 1 tbsp (15 ml) fresh hot crushed red pepper (or to your taste)
• 1 8 oz (224 grm). can tomato sauce
• 2 large green peppers, sliced

1. Remove casing from sausage and chop into bite size pieces, set aside.
2. In a large kettle over moderate heat add half of one onion, chopped and garlic and saute in a little olive oil.
3. Add tomato paste, cinnamon and fresh crushed red pepper and continue to saute and mix into a paste.
4. Add sausage and saute until cooked.
5. Add tomato sauce and about 1/2 cup (125 ml) more or less of water (depending on how saucy you want sandwich filling)
6. Slice remaining onions and green peppers.
7. Top sausage mixture in kettle with onions and peppers and continue cooking until slightly limp.
8. Mix well and serve hot in Portuguese rolls or other crusty meaty rolls.

chourico, yellow onions, garlic, tomato paste, water, cinnamon, red pepper, tomato sauce, green peppers

Taken from online-cookbook.com/goto/cook/rpage/000BD1 (may not work)