Ingredients

8 italian frying peppers, or 4 large green or red bell peppers, or a combination
8 mild or hot italian sausages(about 2 pounds total)
2 Tbsp. olive oil or salad oil
1 large onion, finely chopped
2 cloves garlic, mince or pressed
1 can (14-1/2-ounce.)

Cooking Instructions

Arrange peppers in a single layer in a broiler pan and broil about 1 inch from heat, turning frequently, until skins are blistered and charred on all sides. Transfer them to a paper or plastic bag and let them sweat for 15 to 20 minutes. Using a paring knife, pull or strip off skin and remove seeds and stems. Cut Italian peppers in half lengthwise, or quarter bell peppers; set aside. Pierce each sausage in several places with a fork. Place in a 5 to 6-quart Dutch oven and add water to barely cover. Bring to a boil, then reduce heat; cover and simmer until sausages are no longer pink inside. Remove from pan; set aside. Discard water. To the same pan add oil, onion and garlic. Cook, stirring, over mediumhigh heat until soft. Add tomatoes and their liquid, tomato puree, sugar, basil, and oregano. Simmer, uncovered, stirring occasionally, until thickened. Add salt and pepper to taste.
 
 
 "Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)