Updated: Jan 8
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
3 stalks celery, diced
handful fresh parsley, chopped
1 stick butter
1 tbs avocado oil
1 pound smoked pork tasso **See notes
1/2 pound smoked pork sausage
1/2 pound deer sausage ** See notes
2- 15 ounce cans tomato sauce
45 oz water
salt, if needed, to taste
In a large pot on a medium heat, melt the butter. Lower heat to low, saute the onions, peppers, celery, and parsley until soft and begin to brown; about thirty minutes.
Once browned, remove and set the veggies aside.
In the same pot, add in about 1 tbs avocado oil. When that's hot, add in the tasso and sausages.
On a high heat, cook until browned really well. This takes about 15-30 minutes. Add the cooked veggies back in.
Pour in the tomato sauce and water. Season again, if necessary. Bring to a simmer and let simmer for about 30-45 minutes. The gravy will thicken up more the longer it cooks.
Serve over rice or mashed potatoes.
NOTES: If you don't have access to tasso; you can substitute with any other fatty cut of pork; such as pork butt.
If you don't have deer sausage; andouille or more pork sausage works just as good!