Print
ShareThis
Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Braciola
Cook Time: 6 to 8 hours
Prep Time: 35 minutes
Yield: Makes 8 servings
Ingredients:
1
can (28 ounces) tomato sauce
2-1/2
teaspoons dried oregano, divided
1-1/4
teaspoons dried basil, divided
1
teaspoon salt
1/2
pound bulk hot Italian sausage
1/2
cup chopped onion
1/4
cup grated Parmesan cheese
2
cloves garlic, minced
1
tablespoon dried parsley flakes
1
to 2 beef flank steaks (about 2-1/2 pounds)
Preparation:
1.
Combine tomato sauce, 2 teaspoons oregano, 1 teaspoon basil and salt in medium bowl; set aside.
2.
Brown sausage in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat. Combine sausage, onion, cheese, garlic, parsley, remaining 1/2 teaspoon oregano and remaining 1/4 teaspoon basil in medium bowl; set aside.
3.
Place steak between 2 pieces waxed paper. Pound with meat mallet until steak is 1/8 to 1/4 inch thick. Cut steak into 3-inch-wide strips.
4.
Spoon sausage mixture evenly onto each steak strip. Roll up, jelly-roll-style, securing meat with toothpicks. Place each roll in slow cooker. Pour reserved tomato sauce mixture over rolls. Cover; cook on LOW 6 to 8 hours.
5.
Cut each roll into slices. Top with hot tomato sauce.
Nutritional Information:
| Serving Size: 1/8 of total recipe | |
| Fiber | 3 g |
| Carbohydrate | 12 g |
| Cholesterol | 104 mg |
| Saturated Fat | 10 g |
| Total Fat | 23 g |
| Calories from Fat | 45 % |
| Calories | 466 |
| Protein | 50 g |
| Sodium | 1,576 mg |
This recipe appears in:
Italian
