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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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STELLA'S HOT ITALIAN SAUSAGE

From: Ernie Ricci III - Ernie's Italian Sausage
Primary category: Entrees

From the cookbook: What Pittsburgh Eats   


Sauté sliced onions and peppers in olive oil until translucent. Add salt, pepper and garlic powder to taste.
Chop and blend in a blender, 2 cans (28 ounces) of Italian plum tomatoes, one can at a time. Add whole basil to the sauce. Stir blended tomatoes into the pot of peppers and onions.
Prepare sausage - Boil sausage "RING" in large pot for approximately ten minutes and poke holes in sausage with a fork. Drain and cut the sausage into 4"pieces. Brown the sausage pieces lightly in a frying pan - then add to sauce.
Cook on medium to low heat for about an hour until the sauce acquires a "good taste." For a sweeter taste, you may add sugar to the sauce. You can also add provolone or mozzarella cheese - melted of course – to top off your sandwich on delicious Mancini Sausage rolls.

This recipe appeared in the January 29, 3006 Post-Gazette Food Section . “Pittsburgh Super Bowl Recipes” and ran in the Seattle papers. What Pittsburgh Eats is Sausage - stacked with peppers, onions, and sauce, on a great Mancini's Italian sausage bun. When the sauce starts to drip down your chin, the bun can work as a sponge so you don't lose a drop!

ingredients(s): onion, green pepper, basil, hot sausage, plum tomatoes,

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STELLA'S HOT ITALIAN SAUSAGE - REVIEWS

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