Hot Sausage Appetizer In Savory Sauce Recipes

Steps:

• 1. Cut up sausage into 1/2 inch or bite size pieces (on a diagonal). Precook in a large pan of water, simmering for 15 - 20 minutes. Drawn well and set aside to add to sauce.
• 2. In a large electric skillet (or large sauce pan) on medium setting, sauté onion and bell pepper in butter 5 minutes.
• 3. Add remaining ingredients (except sausage) and stir. Cover and simmer for 10 - 15 minutes.
• 4. Add sausage, stirring to coat. Cover and simmer on very low until ready to serve - up to an hour, stirring occasionally. Sauce gets better with time.
• 5. Serve from the electric skillet (or casserole dish) with tooth picks or offer a spoon for small plates and forks. Small rolls are an option for sandwiches as a heavier appetizer or dinner entree. Either way, It will be gone in no time!
• 6. This can all be done ahead of time. It will serve as many as you need. The amount of sauce will allow you to add more sausage (up to 4 lbs) if using toothpicks. Over 4 lbs. I would recommend doubling the sauce.

Steps:

• In a large saucepan, combine jelly, barbecue sauce and mustard. Cook, uncovered, over medium heat until blended, 15-20 minutes, stirring occasionally. Stir in sausages; cook, covered, until heated through, about 5 minutes.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute garlic until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
• Stir in mushrooms, basil and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, red pepper flakes, and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.

Steps:

• Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.