1 pound Italian sausages
salt and pepper to taste
3 eggs, beaten
1/4 cup wine

Split sausages in half, and fry slowly in wine to withdraw the juices.

When sausages are cooked, drain all but about 2 tablespoons of the juice; pour eggs over sausages and cook until eggs are done.

Serve hot.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Paul Cezanne: Nature morte au panier, 1881.

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