| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
June 1994 |
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried porcini mushrooms |
| 1 1/2 |
c |
Hot water |
| 3 |
T |
Olive oil |
| 1 |
|
Onion, chopped |
| 3 |
|
Garlic cloves, chopped |
| 1 1/2 |
T |
Chopped fresh rosemary or 2 |
|
|
teaspoons |
|
|
dried |
| 1/4 |
t |
Dried crushed red pepper |
| 2 |
|
Italian plum tomatoes |
|
|
drained chopped |
|
|
28-ounce |
| 2 |
T |
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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