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Sausage and Peppers
Cooking Light, JANUARY 2003
Yes, that’s exactly what it was…sausage and peppers. We used the Shady Brook Farms hot Italian sausage. YUM! There’s not enough sauce, or the sauce we used was too thick. It was rather filling with all the peppers in it. I would have added some onions to the mix, too, but I may leave that for next time we make it.
Knife
Cutting board
Measuring cups and spoons
Large nonstick pan
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Central Cevicheria