Name: Grilled Sausages with Chunky Tomato Porcini Sauce
Ingredients: 1 oz Dried porcini mushrooms; 1 1/2 c Hot water; 3 tb Olive oil; 1 lg Onion; chopped; 3 lg Garlic cloves; chopped; 1 1/2 tb Chopped fresh rosemary or 2 teaspoons; ; dried; 1/4 ts Dried crushed red pepper; 2 cn Italian plum tomatoes; drained, chopped; ; (28-ounce); 2 tb Tomato paste; 3 1/2 lb Assorted uncooked sausages; (such as Italian,; ; turkey andchicken)

The work of the Holy Spirit in John 3 is applied to the wind (the same word as spirit). From a human perspective, the wind has a point of origin and a destination that is unknown, yet we know the wind is present based upon the effects it leaves behind. Likewise, we are totally at the mercy of the free and sovereign will of God. Just as the wind is invisible and unpredictable and uncontrollable, God’s Spirit is moving among human beings, regenerating their hearts, and enabling them to willingly trust Christ for salvation. And when people do trust Christ, there will be evidence of His presence.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	June 1994	1	servings

INGREDIENTS

1	oz	Dried porcini mushrooms
1 1/2	c	Hot water
3	tb	Olive oil
1	lg	Onion; chopped
3	lg	Garlic cloves; chopped
1 1/2	tb	Chopped fresh rosemary or 2 teaspoons
		; dried
1/4	ts	Dried crushed red pepper
2	cn	Italian plum tomatoes; drained, chopped
		; (28-ounce)
2	tb	Tomato paste
3 1/2	lb	Assorted uncooked sausages; (such as Italian,
		; turkey andchicken)

INSTRUCTIONS

Place mushrooms in small bowl. Add 1 1/2 cups hot water; let stand 30
minutes to soften. Remove mushrooms from soaking liquid, squeezing
mushrooms to release liquid into same bowl. Reserve liquid. Chop mushrooms.
Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic;
saute until tender, about 8 minutes. Add rosemary and red pepper and saute
1 minute. Add tomatoes, tomato paste and mushrooms. Pour in mushroom
soaking liquid, leaving any sediment in bottom of bowl. Bring sauce to
boil, stirring often. Reduce heat; simmer until thick, stirring
occasionally, about 1 hour. Season with salt and pepper. (Can be made 2
days ahead. Cover; chill. Before using, rewarm over medium heat, stirring
occasionally.)
Prepare barbecue (medium-high heat) or preheat broiler. Grill sausages
until just cooked through, turning occasionally, about 12 minutes.
Serves 10.
Bon Appetit June 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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