Sausage and Mushrooms with Curry Sauce – brought to you by The Mandolin Inn
Serves 12-25
| 3-5 pounds mild pork bulk sausage | 4 teaspoons curry powder |
| 3 cups sliced mushrooms | 2 cups half & half |
| 4 tablespoons butter | 1 cup julienned red, green and yellow peppers |
| 4 tablespoons flour | ½ cup grated parmesan or romano cheese |
In skillet, brown sausage, breaking up with spatula. Drain sausage in a colander.
Sauté mushrooms in skillet. Place sausage and mushrooms into 2-4 (depending on how much sausage you used – I usually make in large 5 pound batches) glass pie dishes. Melt butter in small saucepan. Stir in flour and curry powder; heat until bubbly. Gradually stir in half- &-half and cook over low heat, stirring constantly until smooth and slightly thick. (If too thick, add more half- &-half.) Pour sauce over sausage mixture. Arrange peppers on top. Sprinkle Parmesan over top. Bake at 350° for 30-45 minutes, or until bubbly. Serves lots.
(Note – this may be prepared ahead except for baking, then frozen until needed. Defrost, then bake.)
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