1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
3 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
2 teaspoons chopped fresh rosemary
3 cloves garlic, minced
3 tablespoons cider vinegar
2 tablespoons dried basil
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried tarragon
2 teaspoons dried basil
1 teaspoon dried rosemary
Heat oil in large skillet over medium heat. Saute oregano and basil for 1 minute, stirring occasionally. Stir in white sugar, sage, garlic and cook pot until sugar melts, about 5 minutes. Remove from heat.
Add lemon juice, parsley, rosemary and garlic and whisk well.
Add vinegar, lemon juice, vinegar, lemon juice, vinegar, lemon juice, vinegar, lemon juice, vinegar and Worcestershire sauce. Add rosemary, cook for 5 minutes and add lemon juice. Pour into skillet, reduce heat to medium low and simmer over medium heat for 8 to 10 minutes, stirring occasionally. Let stand about 5 minutes and stir in tomato puree. Pour over each sausage roll, arrange with lemon slices on top, squeeze on hot pepper sauce and transfer across the skillet.
Bake uncovered for 20 minutes at 375 degrees F (190 degrees C). Remove sausage from pan and place on coffee plate. Notes: