Directions: • In a large frying pan, heat olive oil and cook onion and mushrooms until onion is lightly browned, about 10 minutes. Cool. • Cut tops off peppers.
• Mix together Italian sausage, onion and mushroom mixture, mozzarella cheese, Parmesan, 2 TB spoons marinara sauce, and basil. • Stuff the peppers with the sausage mixture. • Arrange stuffed peppers in a large pot. • Cover with marinara sauce. • Bring to boil, cover, reduce heat to medium and cook for 40 minutes. • Serve hot.
Kabanosy is a long, thin, dry pork sausage that originated in Poland. It’s also known as cabanossi or kabana. The name comes from the nickname “kabanek” given to a young fat pig in the Eastern parts of XIX Poland, known today as Lithuania. Kabanosy is smoky in flavor and can be soft or very dry in texture depending on freshness. It’s a popular dried sausage in Central and Eastern Europe, typically eaten as a snack. Kabanosy is ready to eat as it is, but its full flavors will really come through when cooked. It’s great for a quick snack or as an appetizer, with cheese and crackers.
200 years ago, Elector Karl Theodor brought his own butcher to Bavaria. The latter created a special minced meat from finely chopped pork, which was baked in a bread pan. You might think that this minced meat contains liver (translated from German Leber – liver), but this is not so. The name comes from the old German word “lab”, which means loaf, and “kasi”, which means a thick, dense mass. You can eat it hot or cold on a piece of bread or with a side of egg salad.