Spanish Sausage
This dish is a disco party. The sausage gives it some spice. All those browned veggies are doing their foodie thing. That tiny bit of syrup just sends it over the top with a hint of sweetness. AND because the sauce is thickened it is a lovely consistency that just clings to the pasta. Not watery. Not ordinary. Not your average pasta dish.
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Spanish Sausage
This dish is a disco party. The sausage gives it some spice. All those browned veggies are doing their foodie thing. That tiny bit of syrup just sends it over the top with a hint of sweetness. AND because the sauce is thickened it is a lovely consistency that just clings to the pasta. Not watery. Not ordinary. Not your average pasta dish.
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| Servings |
| 6people |
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Ingredients
- 1 1/2lbs sausage
- 1quart tomato juice
- 1/2cup oniondiced
- 1/2cup green pepperdiced
- 1/2cup celerydiced
- 1/2tsp Salt
- dash pepper
- 1tbsp maple syrup(or cane sugar)
- 1/4cup water
- 2tbsp Flouror starch for thickening
- Parmesan cheesegrated – for topping (optional)
- chivesfresh – for topping (optional)
Recipe Notes
Shape sausage into patties & brown in hot skillet. Set aside. Pour off half the fat & add onion, green pepper & celery. Cook until veggies are soft. Add tomato juice, maple syrup, and seasonings. Place sausage patties back in skillet with sauce. Cover and simmer 30 minutes. Blend flour (or starch) and water until smooth then add to skillet. Stir into sauce & allow to thicken.
Serve sausage patties over rice or pasta. Spoon sauce over sausage patties and top with parmesan cheese & chives (if desired).