Preparing Italian Sausage for the Spaghetti Sauce!


This is how I prepare Italian sausage for the spaghetti sauce or Sunday Gravy as my grandmother used to call it.

IMPORTANT NOTE: I no longer poke the sausages. I have since learned the error of my ways. Don’t poke them. Keep the juices in! 🙂

Boil the sausage in water for 30 – 40 minutes, then brown, then add to sauce and cook for 3-4 hours. The sausage comes out so tender you can cut them with a spoon!

Full pasta sauce, meatballs and sausage recipe here:
http://spaghettisauceandmeatballs.com

11 comments

  1. Personally, I cut the sausages into bite size pieces, then throw them all into a pot with some oil and fry them in the pot. After they brown, I pour in all my spaghetti sauce into the pot with the meatballs so you get to mix in all the juices into the spaghetti to keep the full flavor. Afterwards, I let simmer for upwards of 4-6 hours, sometimes even longer to just get all the flavors infused.

  2. never ever ever poke your sausage ugh, you just made it dry ugh!!!! always keep the juice inside, your video is void!!!!!!!!!!!!!!!!!!!!!!!
    terrible!!!!!!!!!!!!!!!!!!!!!!

  3. I thought the sausages were a bit over browned. I know they will become tender after boiling in the sauce for three hours or does the browning add more flavor to the sauce?

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