Sunday, September 09, 2007

Italian Sausages & Sundried tomato sauce dip

I made this yesterday for the UT/S.Miss game tailgate party. It was really good and, of course, easy. It would be even quicker if you just jazzed up a bottled marinara sauce.

2 tbl olive oil
2 lbs. hot Italian sausages
1/2 C dry white or red wine

Marinara sauce:
about 8 sun dried tomatoes, re hydrated in a 1/2 cup or more of water or use the kind packed in olive oil & use the oil from the jar to make the sauce.-- roughly chopped

2 tbl extra virgin olive oil (or oil from sun dried tomatoes packed in olive oil)
1/2 small onion finely chopped
1 big fat clove garlic, finely minced
1/2 can (about 1 cup) crushed tomatoes
1 tbl tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
salt, pepper to taste

In a non stick skillet over med-high heat, brown the sausages in the olive oil. Add the wine, reduce heat, cover and let cook for 12 minutes, turning once. Turn off heat and allow to cool in pan.

Re hydrate sun-dried tomatoes by placing them in a microwave safe bowl and covering with water. Put a plate on top and microwave for about 3 minutes. Check & add more water to cover
and microwave for 3 more minutes. Repeat if needed until fairly soft. Remove from liquid and chop. Add back to liquid & reserve.

Saute onion and garlic with a pinch of salt and some basil. Add the crushed tomatoes, the sun-dried tomatoes with their liquid, and the paste. Season w/ basil, oregano, salt & pepper. Bring to a boil, reduce heat, and simmer until thick. Correct seasonings.

Remove sausages from pan and slice. Serve w/ toothpicks and sauce.

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