Sauce Piquant With Italian Sausage

• 3 to 4 lb. Italian sausage, sliced in 1-inch pieces
• 4 c. onions, chopped
• 1 c. green onions, chopped
• 1 c. bell pepper, chopped
• 1 c. parsley, chopped
• 1/2 c. celery, chopped
• 2 Tbsp. garlic, chopped
• 1 small lemon, chopped fine
• 6 drops Peychaud's bitters
• 2 c. plain flour
• 4 (8 oz.) cans tomato sauce
• 1 tsp. dried mint, crushed
• 4 c. dry white wine
• 3 Tbsp. Lea & Perrins Worcestershire
• 1 Tbsp. Louisiana hot sauce or to taste
• cold water (enough to cover)
• 1 c. green pitted olives (optional)
• 1 lb. fresh mushrooms (optional)
• 1 c. oil or bacon drippings

1. First you make a roux.
2. When the roux is dark brown, add chopped onions, pepper and celery and continue cooking.
3. When onions become clear, add green onions and parsley and continue cooking a few minutes.
4. Add a bit of cold water so that roux becomes a thick liquid.
5. Add garlic and rest of seasonings, including tomato sauce and wine.
6. Add sausage and cover with water about 2 inches over the rest of the ingredients.
7. Bring to a boil, stirring frequently, being sure that you have enough water so that sauce piquant won't stick.
8. Cook for several hours until meat is tender.
9. Serve over spaghetti or rice or just about anything or by itself.

italian sausage, onions, green onions, bell pepper, parsley, celery, garlic, lemon, bitters, flour, tomato sauce, mint, white wine, worcestershire, hot sauce, cold water, green pitted olives, fresh mushrooms, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702503 (may not work)