3 tablespoons olive oil
1 pound gherkin halves
1 onion, sliced
3 cloves garlic, minced
2 pounds Italian sausage, cut into 1 inch pieces
2 cups water
1 cup white vinegar
2 tablespoons lemon juice
2 teaspoons dried oregano
1 teaspoon dried basil
4 (8 ounce) cans tomato paste
1 gallon heavy cream
1 1/2 pounds spiced bell peppers with stems
Heat 2 tablespoons olive oil in a large pot over medium heat. saute minced garlic, onion and garlic for 5 minutes.
Add sausage, water and vinegar; increase heat by 5 or 10 minutes.
Whisk olive oil batter into sausage and water. Cook for 1 to 4 minutes. Boil vigorously for 5 minutes; turn to coat. Drain well. Stir together tomato paste, cream, bell peppers and cabbage and add to sausage/water mixture, stirring often. Season to taste. Sprinkle with garlic salt and salt or ketchup.
Pour sauce over sausage mixture and pour sauce over veggies. Return meat mixture to heat, stirring frequently until separate. Serve over spaghetti sauce.