TONYT,
How about a recipe for that sausage.
I have never been able to make a decent sausage dish like that!
johnT
Simple, a pound of salt, a pound of pepper, a half pound of whole fennel seed and fifty pounds of cubed pork shoulder. Mix well then grind into casing.
Thanks,
And your sausage dish? What goes into that?
Oh gosh. That's just Tomato Gravy. My wife makes my grandmother's recipe by feel and taste. Saute finely diced onion and garlic in olive oil. Add can tomato sauce, lots of fresh basil and fresh oregano, salt, pepper. Drop in link Italian sausage and simmer until the sausage is done (three hours or so). Another favorite is to drop a pork roast in the gravy to cook, this takes 4 or 5 hours or more to become Italian pulled pork.
So tony, you do not fry the sausage first (before putting it into the gravy? You just put the sausage in raw?
Subplot is one of my favorite value wines. ... The latest release is SP#28 which was a much better wine as the growing season was textbook perfect.
Boy it's not easy reading this thread when you're watching your weight! I drool over every recipe I read. Is there nothing for rice cakes? .
Did some drunken mussels tonight. Washed 'em down with a RJS RQ Torrontes.
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