1 pound sausage
6 green onions, chopped
4 teaspoons garlic powder
1/4 teaspoon salt
1 tablespoon paprika
3 tablespoons Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoons dried oregano
1 teaspoon dried basil
2 tablespoons chopped fresh parsley
1 cup beef broth
2 pounds French or Italian sausage, cut into 1 inch cubes
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon vegetable oil
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, cook sausage (up to 1/2 inch from hot flame) over medium heat until evenly brown and crispy. Drain grease from skillet.
Place sausage into a large bowl. Spoon mushroom and onion sauce over, and toss to coat. Season with garlic powder, salt, paprika and Worcestershire sauce.
Pour broth into a small saucepan over medium heat. Add sliced potatoes, onion, garlic powder, salt and paprika. Simmer for 8 minutes.
Remove sausage from skillet; drain grease and place in a large, heavy saucepan. Bring to a boil, then reduce heat to medium low. Simmer, stirring constantly, for 2 minutes. Stir in tomato soup mix, tomato paste, oregano, basil, parsley, beef broth, parsnips and parsley. Mix all together well.
Heat oil in a large skillet over medium heat. Saute sausage for 1 minute, stirring constantly. Remove sausage from skillet with a slotted spoon and set aside. Add mushrooms and mushrooms sauce over the sausage to coat. Allow to coat thoroughly. You may serve the sausage on the side, or you may keep it in the freezer for a later use.