2 lb italian sausage
2 tablespoon olive oil
2 cup tomato sauce
1 teaspoon oregano
1 cup chablis wine
1 lb mushrooms, fresh and sliced
Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much.
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