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Polish Sausage and Green Peppers for 50


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Cooks to perfection in an 18 quart roaster!

12 pounds Polish Sausage cut in 3" pieces.
20 large green peppers (seeded and sliced)
8 pounds onions, sliced
2 - 3 cans of beer (sub. 7 up or apple juice if desired with maybe a tablespoon of balsamic vinegar)

Put all the above into a roaster. Stir occasionally Cook at 250 - 300 degrees for most of the day (4- 5 hr.) Serve the sausage and peppers and onions on French bread.

Serves 50




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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