-
1
In a three-quart casserole, heat the oil.
-
2
Add garlic and cook for a minute or so, until the garlic is soft but not brown.
-
3
Add bulgur and cook over medium heat, stirring, until the bulgur is lightly toasted and coated with oil, about five minutes.
-
4
Drain the tomatoes, crushing them lightly and reserving the liquid.
-
5
Set the tomatoes aside and add enough chicken stock or water to the liquid to make three cups.
-
6
Add this liquid to the bulgur along with the oregano, basil, marjoram and fennel seeds.
-
7
Season to taste with salt.
-
8
Mix well.
-
9
Cover tightly and place over low heat for about 40 minutes until the liquid is absorbed and bulgur is tender.
-
10
While the bulgur is cooking, slice the sausages.
-
11
If some of it crumbles, that is all right.
-
12
Place the sausage in a heavy skillet and cook over medium heat until lightly brown.
-
13
Remove sausage from pan.
-
14
Add onions and peppers to the pan and saute over medium heat until lightly browned.
-
15
Return the sausage to the pan along with the tomatoes and cook just long enough to heat through.
-
16
When the bulgur is tender, lightly mix it to fluff it.
-
17
Spread the sausage, onions and tomato mixture over the bulgur in the casserole, sprinkle with parsley, cover and place over medium heat for five to 10 minutes until heated through.
-
18
Serve with grated Parmesan cheese.
