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Italian Sausage Sub


Italian sausage served on french bread with tomato sauce and romano cheese.
4 servings

2 lbs. Italian sausage
4 french baguettes
8 oz. romano cheese

Marinara sauce:



1 pint fresh mushrooms
2 Tbls. black pepper
4 Tbls. minced garlic
11/2 Tbls oregano
1 Tbls. thyme
2 Tbls. basil
1 lemon
1/2 cup olive oil
Medium can crushed tomatoes
4 stalks fresh scallions
1 white onion
1 glass chillled white wine

FarOut Food's Durty Finger Tip (Try a 1/2 cup chopped fresh parsely, a few anchovies and a some grapes)

Butter-fly Italian sausage and bake at 350 degrees until browned or pan fry. While your sausage is cooking you can go a head and make your sauce.

Using the 1/2 cup of olive oil at high heat combine garlic, pepper, oregano, thyme, basil, diced onion, chopped scallions(about 2 in.), and white wine a stir until onions are almost sauteed. Stir in the mushrooms and the lemon juice and cook until mushrooms are cooked aldente. Add the tomatoes and let simmer. I would transfer the sauteed ingriedients from your frying pan into a pot to let simmer and all the ingriedients are intermingled.

FarOut Food's Durty FinGer Garnishes
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