Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Kielbasa |
| ½ pounds | Italian sweet sausage |
| ½ pounds | Italian hot sausage |
| ½ pounds | Bockwurst; (ground veal sausage |
| 5 \N | Green onions; minced |
| ½ cup | Dry white wine |
| ½ teaspoon | TABASCO pepper sauce |
| 1 tablespoon | Finely chopped fresh parsley or l teaspoon dried; (optional) |
With sharp knife, cut sausages into l/2-inch pieces. In deep skillet,over medium-high heat, cook Italian sausage pieces 3-5 minutes or until lightly browned. Drain. Add remaining sausage pieces and green onions and cook 5 additional minutes. Reduce heat to low, add wine, Tabasco pepper sauce and parsley, if desired. Simmer 8 to l0 minutes, stirring every 2 to 3 minutes to be sure all sausage pieces are flavored with wine. Remove from heat and pour into chafing dish. Sausages may be frozen for future use. Serve with toothpicks.
Makes 4 cups.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 29, 1998