• Ingredients: 38
  • Serves: 4

Braised sausage with olives and potatoes with vegetable oil, fresh italian sausage links, onion, chopped fine, garlic cloves, crushed, a 28-ounce can plum tomatoes including the juice, boiling potatoes, kalamata or other brine-cured black olives.

Ingredients

  • 1 tbsp. vegetable oil
  • 2 lb. fresh Italian sausage links
  • 1 onion, chopped fine
  • 2 garlic cloves, crushed
  • a 28-ounce can plum tomatoes including the juice
  • 1 1/2 lb. boiling potatoes
  • 1/2 cup Kalamata or other brine-cured black olives

For wild rice

For pheasant*

  • *Pheasant is available at specialty butcher shops.

For béchamel sauce:

  • 1/4 lb. aged Provolone or mozzarella, grated coarse

For assembly

  • Powdered sugar
  • 2/3 cup raspberry jam
  • 8 tbsps. dark rum
  • 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
  • 8 medium bananas, peeled, cut into 1/3-inch-thick slices
  • Additional fresh strawberries
  • Additional bananas
  • Whipped cream
  • Fresh mint sprigs

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking, in it brown the sausage in batches, transferring it as it is browned to paper towels to drain, and pour off all but 1 tablespoon of the fat.

    For this step you will need

  2. Step 2 In the fat remaining in the kettle cook the onion and the garlic over moderate heat, stirring, until the onion is golden, stir in the tomatoes with the juice, breaking up the tomatoes, and the sausage, and simmer the mixture, covered, for 30 minutes.

    For this step you will need

  3. Step 3 Stir in the potatoes, peeled and cut into 3/4-inch pieces, and the olives, simmer the mixture, covered partially, for 15 to 20 minutes, or until the potatoes are tender, and season it with salt and pepper.

    For this step you will need

Nutrition information

Calories 1,014 Carbohydrates 43 g (14%)
Fat 77 g (118%) Protein 38 g (76%)
Saturated Fat 26 g (130%) Sodium 1,790 mg (75%)
Polyunsaturated Fat 10 g Fiber 7 g (29%)
Monounsaturated Fat 36 g Cholesterol 172 mg (57%)