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1 lb hot or sweet Italian sausage; 2 tbsp garlic-flavored oil; 4 fat scallion, thinly sliced; 1 tsp dried oregano; 1 / 4 cup white wine or vermouth; 2 can (14-ounce) diced tomato; 2 bay leaf; salt ...
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In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
Add tomatoes, 1 clove of chopped garlic, vinegar, and oil to bowl and season with salt and pepper. Mix well then add to a baking sheet and bake at 425 degrees for approximately 5-10 minutes or ...
Italian sopressata. Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, [1] and Calabria,and a very different uncured salami, made in Tuscany and Liguria.
A sausage sandwich is a sandwich containing cooked sausage.It may consist of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, [1] such as hot or sweet Italian sausage, Polish sausage, German sausage (knackwurst, weisswurst, bratwurst, bockwurst), North African merguez, andouille or chorizo.
The modern product is usually cooked in a red or orange skin and is served as cold slices. [8] In the UK polony can also be used for the pork sausage instead of bologna [2] [9] In New Zealand "polony" is a type of cocktail sausage with pink or red artificially-coloured skin similar to, but much smaller than, a saveloy. Miniature polonies in New ...
1 lb hot Italian pork sausage, casing removed; 1 large onion, chopped (about 1 cup) 4 clove garlic, minced; 3 1 / 2 cup Swanson® Chicken Broth or Swanson® Chicken Stock; 1 / 4 cup chopped fresh ...
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