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Sausage Spaghetti Sauce

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2 lb. John Morrell Smoked Sausage (Loop or Skinless)
1 cup Plain flour
2 cup Onions, finely chopped
1/2 cup Bell pepper, finely chopped
1 cup Celery, finely chopped
2 cup Dry white wine
1 cup Dried parsley
1 Tbsp. Garlic, finely chopped
1 tsp. Red cayenne pepper
3 Tbsp. Worcestershire Sauce
3 cup Tomato sauce
2 cup Water
1/4 tsp. Dried mint Salt, to taste


Cut John Morrell Smoked Sausage into 2-inch lengths. Brown sausage in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Worcestershire sauce, dried mint, and tomato sauce. Stir very well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese.

Serving Size

8 servings