Dinner: Lucy Waverman's Sausage Pepper Casserole

Recipe by Lucy Waverman You can use any kind of sausage you like for this dish — not as authentic perhaps, but still very tasty. You can also easily double the recipe for a bigger crowd.

Ingredients

1 1/2 lb. German-style sausage
2 tbsp. olive oil
2 onions
1 red or green pepper
1/4 c. red wine vinegar
1 tbsp. chopped oregano
1 c. chopped tomatoes
Salt and freshly ground pepper

Instructions

Place sausage in a skillet over medium heat. Prick sausages and sauté for 8 minutes or until browned. Remove from pan and thickly slice. Discard fat from pan.
Add olive oil to skillet over medium heat. Add onions and sauté until softened, about 5 minutes. Add peppers and sautéuntil onions and peppers are lightly browned and softened, about 10 minutes.
Stir in sausage. Add wine vinegar, oregano and tomatoes, cover and turn heat to low. Cook together for 10 minutes or until sausages are cooked and everything is hot.

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