Preparation / Directions:
Cut sausage into 2-inch pieces. Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Add 1 cup water. and scrape bottom. Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally. Add 1/2 c. onions. Cook until tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c. of the green onions. Add remaining water and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately.
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