Grilled sausages with chunky tomato porcini sauce

1 servings

Ingredients

Quantity Ingredient
1 ounce Dried porcini mushrooms
1½ cup Hot water
3 tablespoons Olive oil
1 large Onion; chopped
3 larges Garlic cloves; chopped
1½ tablespoon Chopped fresh rosemary or 2 teaspoons
; dried
¼ teaspoon Dried crushed red pepper
2 cans Italian plum tomatoes; drained, chopped
; (28-ounce)
2 tablespoons Tomato paste
3½ pounds Assorted uncooked sausages; (such as Italian,
; turkey andchicken)

Directions

Place mushrooms in small bowl. Add 1½ 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.

Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic; saute until tender, about 8 minutes. Add rosemary and red pepper and saute 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.)

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

Serves 10.

Bon Appetit June 1994

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