Italian Spaghetti Squash Fritters
INGREDIENTS:
2 lb Italian Sausage
1/2 c Water
4 28 oz. canned tomatoes
1 8 oz. tomatoe paste
1/3 c Wine, dry red
1 1/2 tb Parmesan
1 1/4 ts Sugar
2 tb Minced Onion
4 Garlic cloves
2 tb Oregano
2 tb Rosemary
1 tb Thyme
2 tb Basil
1 tb Parsley
2 Bay Leaf
Salt
Pepper
2 lb Italian Sausage
1/2 c Water
4 28 oz. canned tomatoes
1 8 oz. tomatoe paste
1/3 c Wine, dry red
1 1/2 tb Parmesan
1 1/4 ts Sugar
2 tb Minced Onion
4 Garlic cloves
2 tb Oregano
2 tb Rosemary
1 tb Thyme
2 tb Basil
1 tb Parsley
2 Bay Leaf
Salt
Pepper
(Use fresh herbs, or cut the amount by 1/3) Pierce sausage link with fork. Place in baking pan with 1/2 cup water and broil, turning once, until browned. Reserve pan drippings. Mash or cut tomatoes and add remaining ingredients. Mix in sausage links and pan drippings. Simmer 4-6 hours or until mixture reaches desired consistency. Remove bay leaves before serving. Freezes well.