| 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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