Yup.


On Tue, 15 Nov 2005 12:50:17 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote:

I guess that way you get some extra Sausage.


"John H." wrote in message
.. .
On Tue, 15 Nov 2005 07:30:31 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote:

I would recommend you do away with the ground beef and strictly use
Italian
sausage. Once the sauce is finished, separate into two batches, one with
sweet Italian sausage (for the wussies), and another with hot Italian for
those who know what is good.


"John H." wrote in message
...
On Mon, 14 Nov 2005 22:03:41 -0500, wrote:

On Mon, 14 Nov 2005 16:19:31 -0600, Skipper wrote:

What no sausage?

Adding a good Italian sausage seems like a great idea. Just never tried
it. How would you modify the recipe for the addition?

Replace half the burger with sausage or to taste.

Caramelize the onion then in same pan brown the garlic, brreak up
and start browning the sausage, then the burger,
Deglaze the pan with red wine to get the stuck stuff off the bottom
and then add your other ingredients.

Now we're gettin' into the gourmet stuff ... red wine....humph!

[Thanks for the idea, though.]

I use hot italian link sausage, cut into edible size pieces after I
brown
it.

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary
to
resolve it."
Rene Descartes


I can't figure out where your head's at.

You use *only* the hot Italian sausage *and* the ground beef. That way,
when the
wuss wife takes her sausage out, 'cause it's too hot, and puts it on your
plate,
where it belongs, then she'll have a little meat left in her s'ghetti.

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to
resolve it."
Rene Descartes



--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to resolve it."
Rene Descartes