Receta: Salsa «Sawmill»
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Ingredientes
- 2 lb. Raw Bulk Italian Sausage
- 8 oz. Markon Large Green Peppers, diced
- 8 oz. Jumbo Spanish Onions, diced
- 1¼ gal. Water
- 24 oz. White Biscuit Gravy Mix
- 1 Tbsp. Trade East Ground Black Pepper
Preparación de la receta
1. Place 2 pounds of sausage in a heated rondeau or brazier. Chop into pea-sized pieces while cooking. Cook until just cooked through. Add the peppers and onions. Cook until the onions are translucent.
2. Add 1 gal. of water and 1 Tbsp. black pepper to the sausage mixture. Bring to a boil. Place 1 qt. of warm water in a stainless steel mixing bowl. Add a 1½ lb. package of gravy mix to the bowl. Whisk until smooth. Slowly add the gravy mix to boiling sausage mixture. Mix thoroughly. Simmer 2-3 minutes. Stirring frequently.
3. Allow to cool. Transfer to a covered storage container and refrigerate until needed. Adjust consistency as desired for service.
Otras recetas para disfrutar
Algo en lo que pensar.
La comida es lo primero.
Creemos en el poder de la buena comida: en su capacidad para unir a las personas y hacer que los momentos sean especiales.
