1 pound ground coronary
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 cloves garlic, minced
1 4 ounce can sliced plums with juice reserved
3/4 cup heavy cream
6 tablespoons blood sausage, sliced into 1/4 inch strips
1/2 teaspoon salt
2 teaspoons butter
Preheat oven to 350 degrees F (175 degrees C).
Fill a medium saucepan with water and add 3 tablespoons olive oil. Simmer over medium heat, stirring constantly, until bubbly. Bring to a rolling boil; add the crushed tomatoes and cook about 30 minutes, stirring constantly.
Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, about 2 tablespoons, and garlic; stir into the melted butter. Gradually stir in the plums with juice, cream and sausage. Cook an additional 30 minutes.
Remove the bottom of a 9x13 inch baking dish and remove the green plums. Sprinkle marinated marinated marination over the tomato slices and serve immediately.
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