In large skillet, cook sausages over medium-high heat until brown. Remove sausage and set aside. Drain grease. Add olive oil and butter to skillet and saute mushrooms, garlic, green pepper, green onions, parsley and basil until tender. Stir in sausage. Place fettucine in heated serving dish. Add sausage mixture, Parmesan and sour creme. Toss gently and serve immediately. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis from R-Cuisine conference
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|Serving Size: 1 Serving (1401g)|
|Recipe Makes: 1|
|Calories from Fat: 2857 (67%)|
|Amt Per Serving||% DV|
|Total Fat 317.5g||423 %|
|Saturated Fat 122.6g||613 %|
|Monounsaturated Fat 147.2g|
|Polyunsanturated Fat 28.9g|
|Cholesterol 520.2mg||160 %|
|Sodium 2752.7mg||95 %|
|Potassium 3421.2mg||90 %|
|Total Carbohydrate 295.3g||87 %|
|Dietary Fiber 42.3g||169 %|
|Sugars, other 253g|
|Protein 77.3g||110 %|
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Calories per serving: 4275
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