Embryodad
Well-known member
Big Jims …..Sausage Cacciatore 
* Makes 4 Hearty Servings. (Prep + Cooking = 2 hours +?)
N O T ES !
For a cooking utensil I use a 12” inch electric skillet to control temperature. After browning sausage, I set control to cycle on / off just at the boiling point of the liquid for the remainder of the cooking process. It is much easier, and prevents burning, and steady watching as it cooks.
I have cooked this in a slow cooker after browning the sausages, but I prefer the cooking stages and adding ingredients also in stages for consistancy.
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1 ½ Lbs. Italian Sausage links or cut into 4 Inch pieces
2 Bell peppers cut into wedges ( Green / Red / Yellow = your preference)
3 or 4 carrots chopped 1”
3 stalks of celery chopped 1”
1 medium onion cut into wedges pole to pole.
3 Cloves garlic sliced thinly
3Tbs cooking oil
1 - 28oz. Can crushed Tomatoes
2- potatoes peeled and cut into medium size wedges
3- Cups Water ( To cook and steam, and removed to reserve for later use )
Salt & Pepper to taste
*************************************
#1 In a skillet, fry and brown sausage links / pieces in the cooking oil, untill outside is nice and browned
#2 When cooled to handle, cut into smaller pieces ( 1”inch pieces approx )
#3 Add water and onions; cover, and let steam for ½ hour till onions soften on a slow boil
#4 Add celery; Carrots and cook till carrots just start to soften. Approx. 20 minutes
#5 Remove remaining water to reserve and set aside for later use
#6 Add the Tomatoes and peppers; Salt and pepper and sliced garlic ; stir carefully, cover, and on low heat cook for 30 minutes…
#7 Taste for saltiness, and add salt as needed to taste; then Add potato Wedges and some of the water that was reserved to thin out the tomatoes as much as is needed. Try and push the potatoes into the sauce so they are covered… Again, cover and let cook until potatoes slide off a fork when pierced. Approx. 40 minutes.
Enjoy!
* Makes 4 Hearty Servings. (Prep + Cooking = 2 hours +?)
N O T ES !
For a cooking utensil I use a 12” inch electric skillet to control temperature. After browning sausage, I set control to cycle on / off just at the boiling point of the liquid for the remainder of the cooking process. It is much easier, and prevents burning, and steady watching as it cooks.
I have cooked this in a slow cooker after browning the sausages, but I prefer the cooking stages and adding ingredients also in stages for consistancy.
_______________________________________________
1 ½ Lbs. Italian Sausage links or cut into 4 Inch pieces
2 Bell peppers cut into wedges ( Green / Red / Yellow = your preference)
3 or 4 carrots chopped 1”
3 stalks of celery chopped 1”
1 medium onion cut into wedges pole to pole.
3 Cloves garlic sliced thinly
3Tbs cooking oil
1 - 28oz. Can crushed Tomatoes
2- potatoes peeled and cut into medium size wedges
3- Cups Water ( To cook and steam, and removed to reserve for later use )
Salt & Pepper to taste
*************************************
#1 In a skillet, fry and brown sausage links / pieces in the cooking oil, untill outside is nice and browned
#2 When cooled to handle, cut into smaller pieces ( 1”inch pieces approx )
#3 Add water and onions; cover, and let steam for ½ hour till onions soften on a slow boil
#4 Add celery; Carrots and cook till carrots just start to soften. Approx. 20 minutes
#5 Remove remaining water to reserve and set aside for later use
#6 Add the Tomatoes and peppers; Salt and pepper and sliced garlic ; stir carefully, cover, and on low heat cook for 30 minutes…
#7 Taste for saltiness, and add salt as needed to taste; then Add potato Wedges and some of the water that was reserved to thin out the tomatoes as much as is needed. Try and push the potatoes into the sauce so they are covered… Again, cover and let cook until potatoes slide off a fork when pierced. Approx. 40 minutes.
Enjoy!
LOL