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Categories:
pork sausage fennel seed California chili powder chile powder salt fresh ground black pepper onion garlic red wine tomato paste tomatoes oregano beef broth buns
Viewed: 42 - Published at: 4 years agoIngredients
- 1 1/2 lbs pork sausage
- 1 tablespoon fennel seed
- 3 tablespoons california chili powder
- 1 tablespoon new mexico chile powder
- gray salt
- fresh ground black pepper
- 1 medium onion, finely chopped
- 2 tablespoons garlic, minced
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 (28 ounce) can whole tomatoes, crushed by hand
- 1 teaspoon dried oregano
- beef broth or water, for thinning sauce
- 6 large soft hamburger buns, split
Method
- In a large bowl, mix together the sausage, fennel seed, chili powders, and salt and pepper, to taste.
- In a large skillet over medium heat cook the sausage mixture until browned.
- Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet.
- Return the SKILLET to medium heat and add the onions and garlic.
- Cook until the onions are soft, stirring often, about 5 minutes.
- Add the red wine, then stir in the tomato paste, pureed tomatoes, and dried oregano.
- Bring the mixture to a boil and add the cooked sausage.
- Turn the heat down and simmer for about 15 minutes.
- Taste and adjust seasoning with salt and pepper.
- If mixture is too thick, thin it with a little broth or water.
