My sister, Marilyn, made up this recipe and my kids loved this when they were young. It’s got just enough zip to it, without being too spicy.
2 green bell peppers,, sliced
1 large onion, sliced
1 large can (28 oz.) tomato puree
1 small can tomato paste
1 small can water (use the empty tomato paste can)
2 T Worcestershire Sauce
1/2 tsp. sugar
1/2 to 3/4 tsp. Creole seasoning
1/2 tsp. garlic powder
1-2 lbs fresh pork sausage links or kielbasa or Polish sausage
Cook and brown sausage in large skillet. Remove from pan and drain off grease. Saute bell peppers and onions a few minutes in skillet. Add sausage and vegetables to a large dutch oven (large cook pot) and then add the rest of the ingredients. Stir frequently and simmer over medium to low heat (if the sauce splashes too much, lower the heat a little) for 1-2 hours. Serve in large hoagie rolls. I like to put some of the sauce on cooked rice and eat it with my sausage sandwich.