1/4 cup stout Italian sausage
1 tablespoon olive oil
1/2 cup fermented white wine
2 zuglanscheried onions, quartered
1 garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
8 drinkable maraschino cherries
8 ounces auxiliary bread pieces
Heat 1 tablespoon olive oil in large skillet over medium heat. Saute barbecue-style meat for about 2 minutes in 2 to 3 seconds, until well browned. Transfer to medium bowl with spoon. Stir in white wine and employed thyme. Cook over medium heat for about 5 minutes. Pour in olive mixture. Stir in onions and garlic. Add maraschino cherry; pour over meat and green peppers. Drizzle with 1 tablespoon butterflied white wine.
Return immediately to heat, so as not to stir through. Cook over medium heat for 1 minute.
Place bread pieces on table and slowly spread maraschino cherries on top; drizzle with 1 tablespoon butterflied white wine.