Catholic Recipe: Salsiccia con Peperoni I
Also Called: Sausage with Green Peppers
Italians in many rural areas who celebrate a pre-Lenten Carnevale lasting for four weeks before Lent, begin on this Monday the last and gayest days of all. They are called "The Two Days of the Shepherds," and all work is suspended while feasting, dancing, and merrymaking take place in the public squares, ending with a masquerade on the night of Shrove Tuesday. Traditional during these two days of festivity is a dish called Salsiccia con Peperoni (sausage with green peppers).
DIRECTIONS
Take 2 to 2-1/2 pounds of Italian sausage and see to it that it remains in one piece. Curl in broiling pan and broil about 5 inches from flame for about half an hour. Sauté 4 green peppers and 1 sweet onion, both cut up, in a little olive oil and serve with the sausage which should be well browned by this time. Be sure to prick the sausage once or twice while it is cooking.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
