SICILIAN ITALIAN SAUSAGE
1 lb. Italian sausage, raw, cut into 1 1/2-inch chunks
1/4 cup olive oil
1 tsp. garlic, minced
1 small onion diced
1/4 cup tomato paste
1 (16 oz.) can tomatoes, diced
1 (16 oz.) can Veg-All Mixed Vegetables, with liquid
1 tsp. oregano
1/2 tsp. basil
1/4 cup red wine
1/4 cup grated Italian cheese
Saute Italian sausage in olive oil until meat is no longer pink.
Add onions and garlic and saute until onions are soft.
Add tomato paste, tomatoes, Veg-All and seasonings; simmer 15 minutes with sausage mixture.
Add red wine to tomato-sausage mixture and place in casserole dish. Sprinkle cheese over top.
Bake at 350 degrees F for 20 minutes.
Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: The Veg-All Cookbook for the Overworked and Underpaid, The Larsen Company, 1992
1 lb. Italian sausage, raw, cut into 1 1/2-inch chunks
1/4 cup olive oil
1 tsp. garlic, minced
1 small onion diced
1/4 cup tomato paste
1 (16 oz.) can tomatoes, diced
1 (16 oz.) can Veg-All Mixed Vegetables, with liquid
1 tsp. oregano
1/2 tsp. basil
1/4 cup red wine
1/4 cup grated Italian cheese
Saute Italian sausage in olive oil until meat is no longer pink.
Add onions and garlic and saute until onions are soft.
Add tomato paste, tomatoes, Veg-All and seasonings; simmer 15 minutes with sausage mixture.
Add red wine to tomato-sausage mixture and place in casserole dish. Sprinkle cheese over top.
Bake at 350 degrees F for 20 minutes.
Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: The Veg-All Cookbook for the Overworked and Underpaid, The Larsen Company, 1992
MsgID: 3149119
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pantry Cooking - Recipes Using - Ingredi...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pantry Cooking - Recipes Using - Ingredi...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (28)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Fork-Tender Stuffed Pork Roast
- Grilled Pork with Green Tomato Salsa (food processor)
- Sweet Potato Ham Loaf (Sealtest, 1940)
- Oriental Pork Chops (with lemon, honey and ginger marinade)
- Hot Pot Country-Style Ribs
- Mustardy Barbecued Spareribs
- Cranberry Pork Chops
- Honey-Mustard Glazed Pork Tenderloin with Tropical Fruit Salsa
- Cider-Braised Ham Steak with Sweet Potato and Apple
- Apricot Ham Steaks
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!