• 1 lb hot sausage cut into pieces
• 1 lb sweet sausage cut into pieces
• 4 1/2 cups water
• 3 heads of escarole
• 2 Tbsp salt

Fry the sausage with 1/4 cup of water in ungreased 12″ frying pan until thoroughly cooked. 
Drain off excess fat and set pan aside.
Wash and separate escarole leaves
Bring water to boil and add salt. 
Drop in escarole leaves and stir until all are added.
When water has boiled, simmer 10 minutes
Transfer cooked escarole dripping with water to pan with sausage
Cook on low heat for 5 minutes
Salt & Pepper to taste

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