This is an adaptation of mom’s concoction, the difference being that I sometimes cut the sausages prior to baking, as in the past I prepared this recipe regularly for office holiday parties. You can leave the sausages whole if you want to serve them in hot dog rolls (I do that these days for our home meal). The backstory is when dad joined IBM in the 1960s he and mom would host a whiskey sour party for office mates at our Frederick home once a year. Cocktail parties were popular then. It was quite a crowded event due much in part, no doubt, to mom’s famous sausage appetizer (which really is a meal). Folks flock to events with great food! In the 1960s this was not a food you saw around the area (except, maybe, in Italian households). These days I see a rendition of this meal at county and state fairs. But there is nothing like my mom’s recipe. Try it and let us know what you think!
- 6 Sweet Italian Sausages, cut into thirds or quarters (if you wish to serve in hot dog rolls, leave whole and prick them when you place them in the pan prior to baking)
- 2 Large Green Peppers, sliced into ½” strips
2 Large Red Peppers, sliced into ½” strips
Two very large onions, quartered and sliced thin
- Put sausages, peppers, and onions in a 9×12 baking pan.
- Drizzle with olive oil.
- Sprinkle with salt.
- “Toss” the mixture in the pan.
Bake mixture uncovered at 400 for 15 minutes.
Lower temperature to 375 and bake, uncovered, for approximately 1 hour, or until sausages are browned.
(Check the mixture at about 30 minutes; at that time I like to grab a serving spoon and fold a bit during the baking just to distribute flavors.)
For another recipe by Grace Hallenbeck click here.
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