6 Italian link sausages, sweet or hot
1/2 lb. elbow macaroni or twists
4 green peppers, peeled, cut into strips
2 red onions, thinly sliced
2 c. canned red kidney beans, drained
3 hard boiled eggs, quartered
3 tbsp. chopped Italian parsley
2/3 c. olive oil
3 tbsp. wine vinegar
1 clove garlic, chopped
1/2 tsp. salt
Freshly ground pepper
Pinch of oregano

To cook the sausages: Prick the skins with a fork. Put in skillet with water to cover; bring to a boil. Reduce the heat, and poach 1 minute. D rain off the water, slice the sausages into 1/2 inch lengths, and fry over medium heat in dry skillet until browned through.

Cook and drain the pasta. Combine the sausage, peppers, onion, 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 the dressing over the salad, tossing it gently as you do so. Let everything mature in the refrigerator for a few hours. Serves 6.

Per Serving: Cal 668; Pro 25.4 gm; CHO 32.2 gm; Fat 49.4 gm; Chol 183 mg; Sodium 1531 mg.

Diabetic Exchanges: Meat - 3 (high fat); bread - 2; fat - 5 1/2.