HERBED SAUSAGES IN WINE

People line up for these at Point O'Woods on Fire Island, where they are a specialty at Barbara Hunter's parties. This recipe can easily be multiplied several time to serve a crowd.

1/2 pound Italian sweet sausage
1/2 pound Italian hot sausage
1/2 pound Kielbasa
1/2 pound bockwurst (veal sausage)
5 green onions, minced
2 cups dry white wine
1 tablespoon chopped fresh basil leaves or 1/4 teaspoon dried
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried
1/2 teaspoon Tabasco pepper sauce

Cut the sausages into 1/2-inch pieces.

In a deep skillet over medium heat, cook the Italian sausage for 3 to 5 minutes, or until lightly browns. Drain off the fat.

Add the remaining sausage and the green onions, and cook for 5 minutes more.

Reduce the heat to low, add the remaining ingredients, and simmer for 20 minutes, stirring occasionally.

Serve immediately, or keep warm in a chafing dish. Serve with toothpicks.

Servings: 8-10
Source: The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce by Paul Mcilhenny