| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizers, Dips, Hot |
12 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic |
| 2 |
lb |
Jimmy Dean® sausage |
| 4 |
tb |
All-purpose flour |
| 2 |
c |
Beef broth |
| 2 |
md |
Onions; chopped |
| 1 |
c |
Sliced mushrooms; canned or fresh |
| 1/2 |
|
Stick butter |
| 2 |
ts |
Soy sauce |
| 2 |
tb |
Worcestershire sauce |
| 1 |
ts |
Dry mustard |
|
|
Salt; pepper, paprika, to taste |
|
|
Tabasco® sauce; to taste |
| 2 |
c |
Sour cream |
|
|
Party rye or pumpernickel bread, toasted |
INSTRUCTIONS
Rub a large skillet with garlic; heat and brown sausage. Crumble sausage
with a fork. Sprinkle sausage with flour; add beef broth. Simmer until
slightly thickened and set aside. Saute onions and mushrooms in butter
until onions are tender. Add onions, mushrooms and seasonings to the
sausage mixture. Cook until mixture bubbles--remove from heat and add sour
cream. Keep hot in a chafing dish. Serve with toasted party rye or
party-size pumpernickel. Makes about 1 1/2 quarts.
When doubling recipe, use only 3 onions.
If you have leftovers, pour over rice.
Recipe by: More Favorite Brand Name Recipes Cookbook
Posted to MC-Recipe Digest V1 #899 by "Crane Walden <cranew@foothill.net>"
<cranew@foothill.net> on Nov 11, 1997
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