Alan Holbrook wrote:
>
> Gary > wrote in :
>
> > I love those but haven't made them in years. On the list now.
> >
> > I just cut up tons of onions and green peppers and fry them in a
> > little neutral oil and a bit of butter, then add in the sliced
> > lengthwise Italian sausage near the end just to heat up. Serve on
> > fresh baked Italian bread and eat with plenty of salty chips (Lays
> > original).
> >
> > Yum!
> > G. :-D
>
> I know it's me and not the technique, but when I tried to pan fry the
> onions and peppers, they'd alsays start to burn around the edges before I
> got that Fenway Park consistency. That's why I use the crock now.

Perhaps in the pan, you didn't cover them? When I make this, I start
out with all the onions and peppers in a bit of oil (and a little
butter). I'll saute them on low-medium heat and stir them until they
get soft. At this point, I'll add in the sausages then put a lid on
the pan to steam heat up until hot. Remove the lid after a few minutes
and maybe sautee a bit more to evaporate the excess liquid (if any).
This method avoids any drying out and burning.

>
> I've just realized following this thread that it's been too long since I
> made these, too. Good thing to make for the 4th, even if the Bahstun area
> is in for some nasty weather. (But sorry, no avocados or tomatoes. I'm a
> purist...:-)

I agree. Just the sausage, onions and green peppers on fresh Italian
bread is all you need.