Elio's Sausage Medley

 

2 lbs. sausage	basil
2 large onions	thyme (fresh, if available)
4 stalks celery	parsley
4 large cloves garlic	4 heads Belgian endive, washed (if desired)
16 oz. tomatoes (Italian plum)	1 lb. mushrooms
1/2 cup olive oil	salt, pepper

Heat olive oil in large pan. When hot, add coarsely chopped mushrooms, sauté 15 min. Prick sausage skins with fork and boil 20 min. Remove skins and cut into ¹/4" rounds. Set aside. Coarsely chop onions, celery, garlic and add to mushrooms. Cook until onions and celery are tender, but not mushy. Add sausage and cook 10 min. Add tomatoes, cook 10 min. Chop endive into thirds across length. Add to pan and let cook until tender, but not mushy. Serve hot or cold.