Italian Sausage in Tomato Sauce
Yield
10 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
italian sausage
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
tomato sauce
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | cup |
white wine
chablis |
*
|
| 1 | pound |
mushrooms
fresh, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
italian sausage
|
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
tomato sauce
|
|
| 5 | ml |
oregano
|
|
| 237 | ml |
white wine
chablis |
*
|
| 453.6 | g |
mushrooms
fresh, sliced |
|
Directions
Sauté Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up.
Remove sausage and let cool.
Cut into bite-size pieces.
Mix the rest of the ingredients in the skillet.
Bring to a boil. Add sausage and cook for 1 hour on low heat.
Serve as a hot appetizer.
