I guess you are wondering why I am listing this type of recipe as a Special Occasion Recipe? I was too! That is, until I began to think about it. This recipe is quite unique in it's preparation and simplicity. It has a great flavor and is a crowd pleaser for parties, luncheons and buffets. I consider these to be "Special Occasions."

This preparation is a departure from the norm, while still maintaining the basic recipe concept; adding a new dimension of flavor.

• 1 Lb. Italian sausage of your choice. Hot, mild or a combination. See notes.
• 1 Red bell pepper, medium to large.
• 1 Green bell pepper, medium to large.
• Small paper bag for your peppers.
• 3 Large garlic cloves, peeled and minced.
• 2 Tbs. Olive oil.
• 2 Medium onions. About 7 ounces each.
• 1-14 ounce can whole tomatoes, drained and "chunked."
• Reserve juice for some other recipe.
• 2 Tbs. Dry white wine or dry vermouth.
• 2 Tbs. Dry marsala wine.
• 1/2 Tbs. Dried oregano, crumbled.
• 1 Heaping tablespoon chopped fresh parsley.
• Salt and pepper to taste.

PREPARATION

1. Fire-up your bar-b-que grill or preheat your broiler. Preferably, the grill.



2. Peel onions and slice into 1/4" thick rounds. Reserve.



3. Carefully remove casing from sausage links. I use the sharp tip of a paring knife to make a skin deep incision down the entire length of the sausage link. The casing can then be easily removed. Try not to squish the sausages. Keep them round and firm. Reserve.



4. Lightly oil the sausage links and grill until nicely browned and cooked through. Remove from grill and reserve.



• When sausage are cool enough to handle, slice into 1/8" to 3/16" rounds. Reserve.



5. Roast the peppers. Leave peppers whole and char well over gas burner flame. If you don't have gas,[g] broil, turning frequently, until well charred. Immediately place the peppers in the paper bag and close tightly. Set aside for about 10 minutes.



• When peppers are cool enough to handle, rinse them under cold running water and rub off all of the charred skin. Cut peppers in half, reserving the internal liquid, remove seeds and stem end. Cut peppers into 1/2" strips, then into 1/2" squares. Reserve with their juices.



6. Lightly oil, salt and pepper onion slices and grill until "crisp tender." Reserve.



• When onions are cool, cut them into 3/8" to 1/2" pieces. Reserve with peppers.



7. Place a saute pan, large enough to hold all of the above ingredients, on stove over moderate heat.



• When hot, add 2 tablespoons olive oil and minced garlic. Stir until garlic wilts and colors slightly. Do not permit the garlic to brown or burn.



• Remove saute pan from heat and add the wines. Return pan to heat and evaporate most of the wine.



8. To the saute pan, add; the tomato chunks, onions, peppers and their juice, sausage, oregano and salt and pepper to taste. Turn heat to medium high until juices begin to bubble around sides of pan and reduce heat to a simmer. All the while, gently turning and stirring to incorporate flavors. Only simmer for a minute or two. Remove pan from heat and gently stir in fresh parsley.

NOTES

• If possible, you should purchase your Italian sausage from a pork store or Italian deli. I had to try 3 or 4 until I found the right flavor, texture and fat content. Unfortunately, fat content is a necessary ingredient in great Italian sausage.



• If you desire, you may add about 1/4 teaspoon crushed red pepper flakes, to the pan, when you add the oregano.



• The entire recipe may be prepared up to 2 days in advance, cooled, tightly wrapped and refrigerated.



• This dish freezes very well. Just make sure you let it defrost in the fridge, at least one day prior to using.