Omelet > wrote:

> sf > wrote:

>> >I like to add about 1/4 lb of pork sausage to my sauce. Seems to give
>> >it a richer taste.

>> Yeah, I would have but didn't have any. I prefer italian sausage
>> though.

>Funny, I thought the same thing when I read her post.

And here I thought that Italian sausage is a form of pork sausage,
and references to pork sausage in an Italian recipe are references
to what Americans call Italian sausage.


Steve