| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Appetizers, *tabasco | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Kielbasa |
| 1/2 | lb | Italian sweet sausage |
| 1/2 | lb | Italian hot sausage |
| 1/2 | lb | Bockwurst; (ground veal sausage |
| 5 | Green onions; minced | |
| 1/2 | c | Dry white wine |
| 1/2 | ts | TABASCO pepper sauce |
| 1 | tb | Finely chopped fresh parsley or l teaspoon dried; (optional) |
INSTRUCTIONS
With sharp knife, cut sausages into l/2-inch pieces. In deep skillet,over medium-high heat, cook Italian sausage pieces 3-5 minutes or until lightly browned. Drain. Add remaining sausage pieces and green onions and cook 5 additional minutes. Reduce heat to low, add wine, Tabasco pepper sauce and parsley, if desired. Simmer 8 to l0 minutes, stirring every 2 to 3 minutes to be sure all sausage pieces are flavored with wine. Remove from heat and pour into chafing dish. Sausages may be frozen for future use. Serve with toothpicks. Makes 4 cups. Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 29, 1998
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