Sausage Cheese Sauce w/Vegetable Medley (Salsa di Formaggio Salsiccia con Medley di Verdure

 The way we usually serve this  Sausage Cheese Sauce w/ Vegetable Medley (Salsa di formaggio salsiccia con medley di verdure) is over Tomato Crepes (Crepes di pomodoro). Together it combines Italy’s wonderful flavors with French style and technique, a fusion of the best of each, for a totally unique dinner entrée you’ll love.

You’ll also find this sauce makes a perfect quick and nourishing meal served over, Pasta Pinwheels, Macaroni, or Hot Garlic Baguette. Also excellent served over polenta or scrambled eggs.

We’ll categorize these recipe as Food Gone Rogue and Make Ahead Ingredients in addition to the usual categories because of the unconventional use of ingredients, and because all may be made separately ahead of the intended meal, if you wish. Refrigerate sauces for up to 2 days, assemble with other ingredients at dinner time for a quick finish. I prefer “just before heating/eating” to cook pasta and heat the Baguette, putting them together with the sauce to maintain the quality of the pasta’s/bread’s texture.

Served along side a crisp Romaine salad with Italian olives, baby tomatoes and purple onion dressed in a tart/sweet balsamic vinaigrette with a good Chianti and you’ve got a winner, which ever sauce you choose.



  • 1 Tbsp each, butter and evoo (Extra Virgin Olive Oil)
  • ½ cup each, onion, broccoli, red pepper, mushrooms, chopped small, but not diced
  • 4 oz. cooked crumbled sausage (I use Sweet Italian, sometimes Spicy Sage)
  • 1 tsp. each, kosher salt and freshly ground black pepper
  • 1 Tbsp. all purpose flour
  • ⅔ cup whole milk
  • ⅔ cup chicken stock
  • 2 oz. grated cheese (with Italian sausage I use Asiago, with spicy sage, I use sharp cheddar)


  1. Melt butter in evoo in a 2 quart sauce pan over medium heat
  2. Add chopped veggies and sausage, salt and pepper, and cook until veggies are limp
  3. Add flour and stir well to distribute, lid and reduce heat.
  4. Cook over low heat for 2 minutes, stirring once to keep from sticking
  5. Add milk to chicken stock and heat (in microwave) for 30 seconds to warm
  6. Add warmed liquids to sauce pan and stir well and continue to stir often until sauce thickens.
  7. Add cheese, stir and heat to melt and combine into sauce. Do not boil!

SEE:Tomato Crepes, (Crepes di pomodoro)

©2016  Barbara A.Ziegler ~ All rights reserved

This entry was posted in Alternative Ingredients, Cheese, Cookbook, EASY, Food Gone Rogue, Free Recipes, Recipe of the Day, Sauce, Sauces & Gravies, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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