Liver in Mustard Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salt
Ground red cayenne pepper
4 each Slices liver 1/2 – 3/4″thick
Oleo (margarine)
1 cup Shallots — chopped
1 cup Dry white wine
1 tablespoon Creole or poupon mustard

Salt and pepper liver. Saute over medium to high heat in the margarine
(oleo). Remove liver and keep warm.
Pour off some of melted oleo. In what is left, saute shallots until clear
or tender. Add white wine.
Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes. Put liver on platter and pour sauce
over it. From Justin Wilson’s “Outdoor Cooking with Inside Help”

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Filed in Cajun Recipes on Monday, October 12, 2009 · cayenne pepper, cup, dish meats, dry white wine, high heat, Justin Wilson, Liver, margarine, measure ingredient, mustard, mustard sauce recipe, Oleo, oleo margarine, outdoor cooking, pepper, Preparation, preparation time, Recipe, Salt, salt and pepper, Sauce, saute, Serving, serving size, shallots, Size, tablespoon, Time, wine · Comments Off

Italian Sausage Spaghetti Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Italian
Main Dish Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Italian sausage
1 cup Dried parsley
1 tablespoon Garlic — finely chopped
1/2 cup Olive oil
1 teaspoon Red cayenne pepper
1 cup Plain flour
3 tablespoons Lea & Perrins
2 cups Onions — finely chopped
1 cup Celery — finely chopped
1/4 teaspoon Dried mint
1/2 cup Bell pepper — finely chopped
3 cups Tomato sauce
2 cups Water
Salt — to taste
2 cups Dry white wine

Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil
(about half cook it), remove from pan and put aside, Add flour to oil that
was used and make roux. Add onions, celery, and bell pepper.
Stir and cook until tender or clear. Add water and stir until smooth. Add
wine (you may wish to experiment with the amount of wine used, 2 cups is
too much for some tastes), parsley, and garlic. Pour in red pepper, Lea &
Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real
well. Bring to a bubbly boil and add salt, to taste. Add sausage.
Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4
hours. Serve over spaghetti topped with cheese. From Justin Wilson’s
“Outdoor Cooking With Indoor Help”

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Filed in Cajun Recipes on Sunday, October 11, 2009 · Amount, bell pepper, Brown, brown sausage, cayenne pepper, celery, cook, cup, cup celery, cup olive oil, Dried, dry white wine, flour, italian sausage, Justin Wilson, Lea, measure ingredient, oil, Olive, Parsley, pepper, Perrins, plain flour, Preparation, red pepper, Sauce, sausage, spaghetti sauce recipe, tablespoon garlic, teaspoon, tomato sauce, wine, Worcestershire, worcestershire sauce · Comments Off