|
Ingredients |
|
2 |
tbsps. olive
oil |
|
1 |
large onion,
large, sliced thinly |
|
2 |
stalks celery,
sliced thinly |
|
1 |
pound Isernio's
Lamb Sausage, casings removed |
|
1/4 |
cup tomato
paste |
|
1 |
tsp. oregano |
|
1 |
tbsp. red wine
vinegar |
|
1 |
cup chicken
stock |
|
to taste |
salt and pepper
|
|
Method |
|
 Heat
the oil in a skillet. Add
onion and celery and sauté for
3 – 4 minutes. |
|
Add
the lamb sausage and sauté,
stirring frequently, until
browned but not overcooked.
|
|
Stir
in the remaining ingredients,
bring to a gentle boil and
cook for 15 – 20 minutes,
stirring frequently. |
|
