2 tablespoons olive oil
1 pound spanish sausage, diced
2 cloves garlic, minced
1 onion, sliced
1 green bell pepper, sliced
1 tablespoon Worcestershire sauce
1 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon dried onion
2 teaspoons fresh lemon juice
1 teaspoon prepared horseradish
1 tablespoon dried parsley
1 garlic clove, minced
Heat olive oil in a large saucepan over medium heat. Cook sausage in oil until well browned. Drain well. Stir in garlic and onion. Cook and stir until all vegetables are now tender. Stir in green pepper, Worcestershire sauce, sage, thyme and sage. Stir in lemon juice. Season with horseradish, parsley and garlic. Pour mixture over spaghetti.
Cover pan and simmer for 45 minutes.
I gave this 5 stars because it was very tasty but I would double the orange juice. I like more spice in my diet.
This gravy was so delicious, I made little take away muffins out of it. I put little meatballs in the center of each one, then I filled the bottom part of a 9x13 baking dish, and scalded it with a little butter. Inserted the toothpick and that was it! Everyone LOVED it!
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