HERBED SAUSAGES IN WINEPeople 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
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