Ingredients
3 pounds Italian sausage links, cut into 3/4-inch slices4 medium green peppers, cut into thin strips1 medium onion, thinly sliced and quartered1 tablespoon butter1 tablespoon olive oil3 tablespoons chicken broth6 plum tomatoes, coarsely chopped1 tablespoon minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper1/2 teaspoon lemon juice
Preparation
In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients.
Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.
