Sauce Piquant with Italian Sausage
Sauce Piquant With Italian Sausage is an impressive dinner. Made with 3 to 4 lb. italian sausage, sliced in 1-inch pieces, 4 c. onions, chopped, 1 c. green onions, chopped, 1 c. bell pepper, chopped and 1 c. parsley, chopped, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
First you make a roux.
When the roux is dark brown, add chopped onions, pepper and celery and continue cooking.
When onions become clear, add green onions and parsley and continue cooking a few minutes.
Add a bit of cold water so that roux becomes a thick liquid.
Add garlic and rest of seasonings, including tomato sauce and wine.
Add sausage and cover with water about 2 inches over the rest of the ingredients.
Bring to a boil, stirring frequently, being sure that you have enough water so that sauce piquant won't stick.
Cook for several hours until meat is tender.
Serve over spaghetti or rice or just about anything or by itself.
π· Perfect Pairings
Complete your meal with these
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