| 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
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