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Prep 20min
Total40min
Servings4
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Ingredients
1
lb bulk Italian pork sausage
1
cup finely chopped fresh mushrooms
1
medium onion, finely chopped (1/2 cup)
1/2
cup finely chopped green bell pepper
1/2
cup finely chopped carrots
1
can (14.5 oz) Muir Glen™ organic fire roasted diced red and yellow tomatoes, undrained
1/2
cup barbecue sauce
4
to 6 burger buns, split
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Steps
1
In 12-inch skillet, cook sausage, mushrooms, onion, bell pepper and carrots over medium heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink and vegetables until tender. Cook about 5 minutes longer or until most of liquid is evaporated.
2
Stir in tomatoes and barbecue sauce. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes until mixture is thickened.
3
To serve, spoon mixture into buns.
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If you can’t find the red and yellow tomatoes, substitute regular fire roasted diced tomatoes. Or, for a spicy kick, use a can of fire roasted diced tomatoes with green chilies.
To quickly chop vegetables for this recipe, pulse them in a food processor.
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Nutrition Facts are not available for this recipe
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