Recipe from Itiya Wolman
Serves 4-5 (add more veggies to stretch the sausage further)
5 sausages (1 lb), cut in half length-wise, then cut into 2-inch pieces (choose your favorite, or use a combination!)
2 onions, cut into 8ths
6 ribs celery, cut into 2 inch pieces
3 peppers, cut into 2 inch pieces
2 cups mushrooms, quartered (or one 16 oz package sliced mushrooms)
1 pint grape tomatoes or 2 cut up whole tomatoes
- Spray large pan with cooking spray (don’t add oil) and place over medium heat. When pan is hot, add sausage, cut side down (you may need to do this in 2 batches) and let the fat come out. The sausage will fry in its own juices, remove after 5 – 10 minutes when it’s crispy on the bottom (monitor to make sure it doesn’t burn and stir every few minutes). Leave oil in pan, but remove sausage and set aside.
- Add onions, celery and mushrooms, saute until soft, about 10 minutes
- Add peppers and tomatoes and saute until soft about 5 minutes.
- Add back sausage and stir dish to heat through.
Serve with rice (or quinoa for Pesach). Add an optional dash of Braggs or soy sauce for more flavor.