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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 1/4 cups Extra Virgin Olive Oil (use A Little Less For 3 Turkey Sausages)
- 8 cloves Garlic, Crushed
- 5 whole Mild Jenni-O Turkey Sausage (3-5 Links, Casings Removed)
- Onion Powder (Husband And Kids Don't Like Onions --boo!)
- 1 can (28 Oz. Can) Italian Plum Tomatoes, Or Up To 1 1/2 Cans If You Use An Entire Package Of Sausage
- Peperoncino (Crushed Red Pepper Flakes), To Taste
- 1 whole Bay Leaf (small)
- 2 pinches Dried Basil
Method
- In a medium-sized non-reactive saucepan, heat the olive oil over medium heat.
- Add the garlic and cook, stirring, until lightly browned, about 2 minutes.
- Add turkey sausage and cook until liquid is gone and oil appears again.
- After turkey has cooked a while, add onion powder and a couple of shakes of regular black pepper and salt.
- When the turkey sausage is seasoned and is at the oil stage, carefully add the tomatoes (crush in your hand as you add them) and their liquid.
- Bring to a boil and season with peperoncino, bay leaf and basil.
- Reduce the heat to medium-low and simmer, breaking up the tomatoes with a whisk as they cook, until the sauce is chunky and thick, about 20 minutes.
- Remove the garlic cloves, if desired.
- Taste the sauce and add more salt and peperoncino if necessary.
