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BRAISED ITALIAN SAUSAGES - A NEW WAY

So, here it is:  Swiss style Italian Sausages.  I know….strange yes?  But it worked!  We had Italian sausages defrosted in the fridge and ready to go.  Well, that afternoon I had the most intense craving for Swiss Steak. I  have been wanting to make Swiss Steak for ages now and kept forgetting.  Swiss style Italian Sausages came out of that craving – and a very yummy dish it did turn out to be.

8 lean Mild Italian Gluten Free Sausages

14 oz can whole tomatoes chopped up including the juice

1/2 a celery stalk, chopped small

1 large shallot, sliced

3 minced garlic cloves

3 Tblsp. roughly chopped green pepper

couple splashes gluten free Worcestershire sauce – (I have never found gf Worcestershire sauce in Canada…my dear dtr. brought it back from the States)

Salt and fresh cracked pepper

1 large bay leaf

Extra Virgin Olive Oil

1 Tblsp. sweet rice flour

Heat up a non stick frying pan with a drizzle of EVOO on medium high heat.  Cook the sausages – turning for about 12-14 min. just until some browning has occurred.  Remove to a plate and set aside.  Turn the pan down to low, and add in the celery, shallot, garlic, green pepper sauteing about 5 minutes.  Season with salt and pepper.

Sprinkle in the sweet rice flour and whisk about 1-2 minutes.  Pour in the tomatoes and juice, Worcestershire sauce, whisking well and add in the bay leaf.  Return the sausages to the sauce, reduce heat to a low simmer lid on, and cook for another 30 min.

5 minutes before they are done, remove the lid and increase the heat to reduce the sauce a bit.  Serve along side any side dishes and vegetables.

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