Sausage Fondue with Tomato Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tsp/10ml olive oil | 1 medium onion, chopped | 2 cloves garlic, minced |
| 1 can (19 oz [540 ml]) crushed tomatoes | 1-1/2 tsp/7ml granulated sugar | 1 tbsp/15ml chopped fresh oregano |
| 1 tbsp/15ml chopped fresh basil | 1/4 tsp/1ml red pepper flakes | salt and freshly ground black pepper to taste |
| oil for fondue | 1 lb/500g hot Italian sausage, skins intact, cut into 1-inch (2.5cm) chunks | |
| 1 | Tomato sauce: In a large saucepan, heat oil over medium heat. Add onions and saute for 3 minutes. Add garlic and saute for another 2 minutes or until onions are translucent. Add crushed tomatoes and cook, stirring occasionally, until sauce comes to a boil. Reduce heat to low. Add sugar, basil, oregano, red pepper flakes, salt and pepper; simmer, uncovered (or with spatter screen), for about 20 minutes, allowing flavors to blend. |
| 2 | Transfer tomato sauce to earthenware or stainless stell fondue pot. Adjust alcohol burner flame to low. |
| 3 | In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full. |
| 4 | Spear sausage chunks (through skin sides) with fondue fork and fondue about 2 minutes. Dip in warm tomato sauce. |