Page 100 - 2019TOHCookbook

CANNING | GEORGETOWN, MA | SERVES 4-6
This recipe has been in our family for generations, & is one of my son’s favorite dishes! Joe’s great-great-grandmother emigrated to England, then through Ellis Island to Boston from northern Italy with her family, & passed down all these wonderful recipes. Mangia!
INGREDIENTS
2 lb. Italian sausage, hot or mild or combo (or bratwurst or chicken sausage) 1 large onion
3 large peppers, all colors
1 lb. carrots
3-4 large potatoes, peeled or unpeeled 2 tbsp. olive oil (extra virgin olive oil)
2 tbsp. parsley flakes
Salt & pepper if desired
INSTRUCTIONS
1. Slice sausage into bite-size pieces.
2. Cut all vegetables into bite-size chunks, mix together in large bowl.
3. Coat bottom of large baking dish with oil.
4. Add sausage and veggies and mix together.
5. One tablespoon of water, parsley, salt, and pepper to taste.
6. Cover tightly with tin-foil.
7. Bake for 45-60 minutes covered in 350o F oven.
8. Uncover, stir, if not enough moisture, can sprinkle with more water and/or oil.
9. Bake uncovered for another 30-60 minutes, until desired consistency of veggies and sausage is golden-brown.
10. Remove from oven, cool, enjoy!
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NORTHERN ITALIAN SAUSAGE CASSEROLE