Yield: 10 servings
Measure | Ingredient |
---|---|
2 pounds | Italian Sausage |
2 tablespoons | Olive oil |
2 cups | Tomato sauce |
1 teaspoon | Oregano |
1 cup | Chablis wine |
1 pounds | Mushrooms, fresh and sliced |
Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first.
Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help.