MISCELLANEOUS: If you love sausages, you will be delighted with this simple recipe of sausage stew.

MIXED SAUSAGE RAGOUT:

 

 

 

1 lb. each hot Italian sausages, bratwurst, kielbasa and weisswurst or veal sausages                                               

3 onions, sliced into rings                                          

6 cloves garlic, minced

2 tsp. cumin                                                                

1 ½ tsp. dried oregano

1 x 28 oz. canned tomatoes, drained and chopped   

1 x 7 ½ oz. jar roasted peppers

1 cup Spanish olives, halved and pitted                    

1 cup dry white wine

salt and pepper                                                           

3 tbsp. cooking oil

 

 

 

Bring a large pot of water to a boil. Prick sausages all over and boil them in simmering water for 3-4 minutes. Drain and pat dry.

 

In a large heavy skillet over medium high heat, heat 2 tbsp. oil until hot and brown sausages in batches. Drain on paper towels as they are cooked. Cool and slice cooked sausages into 1½ -2-inch chunks. Keep warm.

 

Pour off all the fat in skillet and add 1 tbsp. oil. Cook onions over medium heat for a few minutes or until soft and tender. Add garlic, cumin and oregano and cook 2 minutes more. Add tomatoes, wine, roasted peppers and olives. Bring to a boil and simmer mixture together for 5 minutes. Return sausages to the pot and continue simmering uncovered for 15 minutes. Add salt and pepper to taste.  Serve hot