Italian sausage in barbecue sauce (leti labell)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | To 4 lb italian sausage | |
| 32 | ounces | Spaghetti sauce in a jar |
| 1 | Basil | |
| 1 | Oregano | |
| 1 | dash | Hot pepper sauce |
| ⅓ | cup | Brown sugar |
| ½ | cup | Red wine |
Directions
Cut the sausage into bite-size pieces.
Brown the sausage slowly in a large frying pan, cooking out as much grease as possible. (It will probably take several batches to cook all of the sausage.) Cook until sausage is completely brown, and may be crusty in places.
Turn cooked sausage out onto paper towels to absorb all of the excess oil.
Place cooked sausage into a large Dutch oven pan. Add spaghetti sauce.
Bring to a slow boil and add basil, oregano, and hot pepper sauce to taste. Add brown sugar and stir well. Reduce heat and cover. Cook for at least an hour; the longer it cooks, the more the sausage absorbs the tastes of the sauce.
If using a crock pot, transfer mixture to pot, and turn setting to high. If not using a crock pot, increase heat on stove to medium. Add wine and stir well. Cook for about 5 minutes longer.
Makes about 40 to 50 pieces of sausage.