Yield: 1 Servings
|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