2 1/2 pounds Italian sausage, casings included
1 1/2 pounds onion, diced
1/2 pound spaghetti sauce
2 1/2 pounds beef bouillon
1 teaspoon Italian seasoning
3/4 red chile peppers, seeded and diced
1 (14 ounce) can whole peeled tomatoes with juice
1/2 (15 ounce) can sliced mushrooms, drained
1 (15 ounce) can tomato paste
1/2 (15 ounce) can tomato paste
3 tablespoons dried minced onion
3 tablespoons dried minced parsley
6 tablespoons dried basil
3 tablespoons liquid smoke flavoring from taco sauce
1 tablespoon dried oregano
1 teaspoon dried basil
Place sausage in a large, deep skillet. Brown over medium heat 2 to 3 minutes, or until evenly brown. Drain grease and place on a large container of warm water.
In a large skillet, heat cooked sausage, onion, topped with green onions and mushrooms. Use a slotted spoon to spread sausage mixture within sausage rings. Place in warm water. Continue to heat, stirring occasionally, until just under 400 degrees F (200 degrees C).
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