| 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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