Herbed Sausages in Wine |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | |||||||||||
| INGREDIENTS: | ||
| 1/2 pound Italian sweet sausage | 1/2 pound Italian hot sausage | 1/2 pound kielbasa |
| 1/2 pound bockwrust (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 tespoon Tabasco pepper sauce | ||
| 1 | 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 browned. 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 shafing dish. Serve with toothpicks. |