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| 2 x ca. 450 g | Italian sausage |
| 1 Teelöffel | Garlic finely chopped |
| 1 Teelöffel | Red cayenne pepper |
| 3 Teelöffel | Lea & Perrins |
| 1 Tasse | Celery finely chopped |
| 1/2 Tasse | Bell pepper finely chopped |
| 2 Tasse | water |
| 2 Tasse | white wine dry |
| 1 Tasse | parsley dried |
| 1/2 Tasse | olive oil |
| 1 Tasse | flour plain |
| 2 Tasse | Onions finely chopped |
| 1/4 Teelöffel | mint dried |
| 3 Tasse | tomato sauce |
| 1 | salt |
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Cut Italian sausage into 2-inch lengths. Brown sausage off 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, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real 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.
From Justin Wilson's "Outdoor Cooking With Indoor Help"
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