Mediterranean Sausage With Sweet Peppers and Clam Sauce
| Quantity | Description |
|---|---|
| 6 | JMS Mediterranean Sausage |
| 1 tbsp | Bunge Canola Oil |
| 1 tbsp | Extra Virgin Olive Oil |
| 1 | Onion, diced |
| 1 clove | Garlic, minced |
| 1 | Zucchini, diced |
| 1 | Red Pepper, diced |
| 1 | Yellow Pepper, diced |
| 15 leaves | Fresh Basil, coarsely chopped |
| 2 | Tomato, chopped |
| 1 lb | Baby Clams |
| 1/2 cup | V8 Juice |
| to taste | Clubhouse Ground Black Pepper |
| to taste | Windsor Salt |
INSTRUCTIONS
1) In a sauté pan, brown the sausages in canola oil and continue cooking until golden brown, about 20 minutes.
2) In another sauté pan, sauté the onions in olive oil until lightly brown. Add minced garlic, zucchini, red and yellow peppers and basil and continue to cook on medium heat for 3 minutes.
3) Add tomatoes, clams, V8 juice and black pepper and simmer for 10 minutes. Adjust the seasoning with salt.
4) Cut the cooked sausages into 2 inch slices on the bias and add to the sweet pepper/clam sauce. Bring back to a simmer and serve.
5) To serve, place sausage with sweet peppers and clams in a pasta rim plate sided with cooked Israeli Couscous, Pasta or White Navy Beans.