Ingredients
Italian Sausage Salad
This is a summer favorite.
6 Italian-style link sausages, sweet or hot 3 T chopped Italian parsley
½ lb elbow macaroni or twists ¼ c olive oil
4 green peppers, peeled and cut into strips 3 T wine vinegar
2 red onions, sliced think 1 clove garlic, chopped
2 cans kidney beans, drained ½ t salt
3 hard-cooked eggs, quartered freshly ground black pepper
Pinch of oregano
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Preparation
.To cook the sausages, prick the skins with a fork, put them in a skillet with water to cover, bring to a boil, reduce the heat and poach for 1 minute. Drain off the water, slice the sausage into ½ inch lengths, and fry over medium heat in a dry skillet until browned through. Cook and drain the pasta.
Combine the sausage, peppers, inions, macaroni, kidney beans, eggs and parsley in a bowl. In a second bowl, combine the olive oil, vinegar, garlic, salt, pepper and oregano. Beat vigorously with a fork and pour dressing over the salad, tossing gently as you do. Let everything mature in the refrigerator for few hours. Make six servings.
