Herbed sausages in wine *
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Italian Sweet Sausage |
| ½ | pounds | Italian Hot Sausage |
| ½ | pounds | Lielbasa |
| ½ | pounds | Bockwurst (Veal Sausage) |
| 5 | Green Onions, Minced | |
| 2 | cups | Dry White Wine |
| 1 | tablespoon | Chopped Fresh Thyme Leaves Or: |
| ¼ | teaspoon | Dried Thyme |
| 1 | tablespoon | Finely Chopped Fresh Parsley Or: |
| 1 | teaspoon | Dried Parsley |
| ½ | teaspoon | Tabasco Pepper Sauce |
Directions
People line up for these at Point O'Woods on Fire Island, where they are a specialty at Barbara Hunter's parties. This recipe can easily be multiplied several times to serve a crowd.
~--------------------------------------------------------------------- ~-- Cut the sausages into ½-inch pieces. In a deep skillet over medium heat, cook the Italian sausage for 3 to 5 minutes, or until lightly browned. Drain off the fat. Add the remaining sausage and the green onions, and cook for 5 minutes more. Reduce the heat to low, add the remaining ingredients, and simmer for 20 minutes, stirring occasionally. Serve immediately, or keep warm in a chafing dish. Serve with toothpicks.
From: The Tabasco Cookbook.
Submitted By JOYCE MONSCHEIN On 05-07-95