"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 or 2 sausages 1 c. raisins water to cover sausage well 1/2- 1t. vinegar to taste Flour salt & pepper
Cut sausage into small pieces. Put in a pot along with the cup of raisins and cover well with water and bring to a simmer for about 12 minutes, till sausage is done and raisins are very plump. Add vinegar a little at a time to your taste. Make a thickener with flour and water and add to the pot to thicken the gravy. (thickness of your choice) Add salt & pepper to taste.
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