Ingredients
- 2 lb italian sausage
- 2 c tomato sauce
- 1 c chablis wine
- 1 lb mushrooms
- 2 t olive oil
- 1 t oregano
Saute 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. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help.