Sausage, Pepper and Heirloom Tomato Salad with Eastern Shore Land Conservancy
ITALIAN SAUSAGE & PEPPERS
(care of Brett Grohsgal, Even’ Star Organic Farm, Lexington Park, MD)
One pound Italian sausage, in ½ inch slices.
Four large or six small or medium bell peppers, cut into 1 inch squares
1 T olive oil
¼ C water
Saute sausage with olive oil under moderate heat until slightly browned. Add chunked peppers and saute for four minutes. Put in oven at 350 degrees about 10 minutes till peppers are soft. Salt and pepper to taste.
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