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Fall Sweet Onion Saute

    1 pound (about 4 links) fully cooked sausage of choice,
          cut on the diagonal in 1/2-inch slices
    3 tablespoons olive oil, divided
    1 pound sweet potatoes (yam variety), peeled and julienned
    1 pound onions, cut in 1-inch wedges, then separated
    2 stalks celery, sliced thinly on the diagonal
    1 green pepper, julienned
    3 cloves garlic, chopped finely
    Salt, as needed
    2 tablespoons chopped fresh marjoram or fresh oregano or 2 tsp. dried
    1/2 teaspoon sugar
    1/2 tablespoon red wine vineger
    3 cups hot, cooked pasta, rice or polenta

  Saute sausage in 1 tablespoon oil until lightly browned. Remove from
 pan; reserve on paper towel. In the same pan, heat remaining
 2 tablespoons oil; saute sweet potato until tender-crisp and lightly
 browned. Stir in remaining vegetables and 1 teaspoon salt; saute until
 tender. Return reserved sausage to pan. Stir in marjoram or oregano
 and sugar. Add more salt if necessary; lightly season with freshly
 ground black pepper. Remove from heat; stir in vinegar. Serve with
 pasta, rice or polenta.


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