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Epicurious
Bon Appétit

Grilled Sausages with Chunky Tomato Porcini Sauce

3.0

(7)

Recipe information

  • Yield

    Serves 10

Ingredients

1 ounce dried porcini mushrooms
1 1/2 cups hot water
3 tablespoons olive oil
1 large onion, chopped
3 large garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian plum tomatoes, drained, chopped
2 tablespoons tomato paste
3 1/2 pounds assorted uncooked sausages (such as Italian, turkey and chicken)

Preparation

  1. Step 1

    Place mushrooms in small bowl. Add 1 1/2 cups hot water; let stand 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing mushrooms to release liquid into same bowl. Reserve liquid. Chop mushrooms.

    Step 2

    Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic; sauté until tender, about 8 minutes. Add rosemary and red pepper and sauté 1 minute. Add tomatoes, tomato paste and mushrooms. Pour in mushroom soaking liquid, leaving any sediment in bottom of bowl. Bring sauce to boil, stirring often. Reduce heat; simmer until thick, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Before using, rewarm over medium heat, stirring occasionally.)

    Step 3

    Prepare barbecue (medium-high heat) or preheat broiler. Grill sausages until just cooked through, turning occasionally, about 12 minutes.

TagsItalianEuropeanChickenPoultryMushroomVegetablePorkMeatTomatoTurkeyBroilSauteDinnerGrillingBon Appétit
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