4 lb. sausage
6 green peppers
1 lb. mushrooms
3 lg. onions
2 cloves garlic
Parsley
Basil

Cut sausage into 1-inch pieces. Slice peppers and onions. Peel or wash mushrooms and slice. Mince garlic. Combine all in a covered roaster or casserole dish. Sprinkle all with parsley and basil. Cover tightly and bake at 350 degrees for 1 1/2 hours, stirring once.

HINTS: Do not add water or grease.

This is a wonderful dish to serve on the buffet or when company is coming. It can be prepared ahead and popped in the oven when the time comes. This dish stores well in the refrigerator. Reheat in the microwave, on top of the stove or in a conventional oven. Excellent subs and sandwiches can be made from the leftovers.

It is best to drain the juices when serving on the buffet table. Remember to save them to reheat the leftovers with. The juice is also a good base for bean, pea or cabbage soup. You can get a different flavor if you use fennel sausage or if you mix several different kinds of sausage. Example: regular, Italian, hot and fennel.

This dish does not work well with smoked or precooked sausage, such as kielbasa.