| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Appetizers, Cajun |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Italian Sausage |
| 2 |
c |
Tomato sauce |
| 1 |
c |
Chablis wine |
| 2 |
T |
Olive oil |
| 1 |
t |
Oregano |
| 1 |
lb |
Mushrooms, fresh and sliced |
INSTRUCTIONS
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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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