Sausage Dip Served with Sliced French Bread or Toasted Garlic Pita Triangles

Ingredients:

5 lbs. SYRACUSE’S Italian Bulk Sausage (Mild or Hot)
2 c. White Wine or Madeira Wine
2 lbs. Fresh Mushrooms - large diced pieces
1 tsp. Olive Oil
2 Bunches Green Onions - chopped fine
3-6 cloves Garlic chopped fine
16 oz. Ricotta Whole Milk Cheese
16 oz. Heavy Cream
3 Tbsp. Cornstarch
1/3 cup Wine or water
12 oz. Sour Cream
1/2 tsp. Thyme Dry or Bouquet Garni
1/2 cup Parsley - finely chopped
1/2 tsp. Crushed Red Pepper (optional)
1/4 tsp. White Pepper


Instructions:

Brown sausage and drain. Put back into pan, add 1 cup wine and simmer for 5 minutes. Set aside. In separate sauté pan, add mushrooms, garlic cloves, thyme and olive oil. Sauté at medium high for 2 minutes. Add green onions, sauté 1 minute. Then add remaining wine and simmer 2 minutes more. Set aside. Return brown sausage to burner on medium heat, add ricotta and heavy cream, stirring thoroughly for cheese and cream to blend. Add peppers at this time, if desired, bring to a simmer and thicken with cornstarch mixture, simmer for about 3-5 minutes. Add mushroom mixture, ¼ cup parsley and stir. Add sour cream and stir just to heat sour cream. Put into chaffer, sprinkle with remaining parsley. Slice French bread and put in basket next to chaffer. Or brush pita bread with olive oil, sprinkle with garlic and parmesan and toast. Serves about 80-100 people as an hors d’oeuvres or may be served over fettuccine as an entree.

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