By WeazelChef on October 12, 2007
"Usually made with crawfish but all i had was sausage. Warm, sweet, and spicy."
Serving Size: 1 (125 g)
Servings Per Recipe: 4
"I changed the recipe quite a bit, so it might have been better if I stuck to it. I just wanted to use up some sweet red pepper spread that had been in the cupboard for a few years. First of all, I hadn't ever cooked Italian sausage before, but I realized about 10 minutes into trying to saute them that they needed to be cut in order to cook evenly on the stove. I'd recommend cutting them first. I also thought it was weird to saute garlic with it sausages... it just got burnt. I did add it to the sauce though. Other than that, the flavor just wasn't what we like, but I can tell how some people might like it."