Originally Posted by Hardyreels
I am about to start a sauce, instead of my normal meat balls or Italian sausage I'm cooking 6 links of Italian and 6 links of 'salmon' sausage in the sauce. This will be a 24 hour kind of sauce so it will not be eaten until Wednesday. Serving with Tortellini and a Cesar with red.
sounds good ard, i'm a big fan of low, slow and long when it comes to sauces like the one you've described
my grandma used to call this type of red sauce "gravy"
and dave, a gumbo or etoufee with ards salmon sausage would be out of site