Vacationing your way around a kitchen can be fun.

Cooking for your friends is always fun. Cooking in an unfamiliar kitchen is an adventure.


We were vacationing at the beach this week. Here's where we stayed.


We had just come back from a day and the beach and we all were starving.
This is simple yet delicious recipe. The aroma of the onions, peppers and sausages had all the guests venturing out to the kitchen.

There is some prep time involved with slicing the peppers and onions. I also prefer to take the skins off of the sausage. I also use turkey sausage. Don't be afraid to combine both sweet and hot sausage.

HOT SAUSAGE AND PEPPERS ITALIANO



1 lb hot (or sweet) Italian sausage, cut into 16 pieces
2 tbsp water
2 large green peppers, seeded and cut into 3/4 inch strips and halved
1 large onion (4 inch Vidalia or 3 inch Spanish), cut into 3/8 inch slices, quartered and separated
2 cloves garlic, crushed
1 can (8 oz) tomato sauce
1 lb fresh mushroom slices
1/2 cup water
1 tsp vinegar
1 1/2 cup cooked rice

In a 10 inch covered skillet over medium heat, cook sausage pieces in 2 tbsp water for 5 minutes. Uncover and cook until sausage is brown on all sides. Add green peppers, onion and garlic to sausage in skillet. Cover and steam cook stirring frequently, about 10 to 15 minutes or until peppers are tender-crisp. Spoon off any excess fat. Stir in tomato sauce, water, mushroom pieces and vinegar. Reduce heat to low, cover and simmer 5 to 10 minutes or until peppers are at desired tenderness. Serve over cooked rice.
Serves 6.

I recommend that you get some hard rolls to serve with this. That way your guests can choose to have this over rice or make their own sausage sandwichwith peppers and onions.