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Italian Sausage

1 1/2 lb Italian sausage, cut into links
1 Oil
1 sm Onion, diced
1 lg Green pepper, diced
3 lg Cloves garlic, sliced
16 cn Tomato sauce or whole tomatos, smooshed
6 cn Tomato paste
1 ts Sugar (to cut acidity of tomatos)
8 oz Red wine
1 lg Bay leaf
Plenty oregano, basil, marjoram
Pinch each thyme, rosemary
Dashes ground fennel, red pepper flakes (optional)
Lots Parmesan cheese
6 oz Fresh mushrooms, 1/2'd or 1/4'd
1 2 slices American cheese


In a dutch oven, brown the sausages well (still in their casings) in a little olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot. Let cook for about 2 minutes, just 'til the onion and pepper begin to soften (do not brown). Return sausage to pot and stir in tomatos or sauce, paste, sugar, wine, seasonings and Parmesan. Simmer for 45-60 minutes.


Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram or basil and paprika. Add the mushrooms and any juice in the pan to the saucepan during last 15 minutes of cooking. Add optional American cheese a few minutes before serving, let melt & stir in. This really mellows out the sauce.


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