In a medium sized, non-stick skillet, heat the olive oil.

Add the garlic and diced onion, cook till translucent.

Add the bell peppers and mushrooms, stir to combine, and add just enough salt to season the vegetables.

When the vegetable sare done (the water that comes from the mushrooms should evaporate fully), add the summer sausage (cut up into bite size pieces) and stir.

When the sausage is half cooked (you can tell by the slight shrinking of the sausage, plus it renders its fat into the skillet) add the ketchup, soy sauce and worcestershire sauce.

Stir well so that all the pieces are well coated with the sauces.

Season with the oregano, basil and black pepper. cook for another 5 minutes.

Taste to check for salt (the summer sausage already has salt in it, plus the soy adds quite a bit of saltiness). add salt only if you need to.

Serve hot, with dinner rolls.