| Ingredients: |
6 Sonoma Sausages (2 each: Hawaiian, Portuguese, North Country, Hot Italian)
3/4 lb. small (approximately 1 inch) mushrooms, cleaned
2 bell peppers, cut into 1 inch pieces
1 or 2 sweet red or torpedo onions, cut into approximately 1 inch chunks
1 14 oz. can artichoke hearts (not marinated), drained and cut into quarters
2 medium tomatoes, cut into wedges
1/2 cup grated Sonoma Dry Jack Cheese (or Parmesan)
Sauce:
1/2 cup fresh parsley, chopped
1 T. fresh basil, chopped (or 1 t. dried)
2 T. fresh oregano, chopped (1 t. dried)
4 cloves garlic, chopped
1/3 cut olive oil
1/2 t. black pepper
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| Preparation - Directions: |
Place sauce ingredients in blender and puree. Prick and parboil sausages for approximately 5 minutes to remove excess fat. Cool and cut into 1/2 inch rounds.
In a 10 inch paella pan or cast iron skillet arrange mushrooms on the bottom. On top of mushrooms arrange sausages, onion, bell pepper and tomatoes. Top with the pureed sauce and place in a 325° oven until vegetables are crisp-cooked (approximately 30 minutes). Remove from oven, stir lightly and top with the grated Sonoma Dry Jack. Enjoy with “pull apart” French bread to soak up the juices. Use toothpicks to spear vegetables. Other vegetables may be added or substituted, as the season dictates (zucchini, cauliflower, etc.)
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