Sausages in Pepper and Onion Sauce

Name: Sausages in Pepper and Onion Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Ingredients: 250g fresh sausages (4 thin or 2 thick); 2 colored bell peppers (1 red kapia pepper + 1/2 light green bell pepper + 1/2 yellow bell pepper); 2 semi-hot bulgarian peppers; 1 medium onion (about 150g); 1 small tomato (about 100g); 1 level tablespoon tomato paste; 50ml dry white wine; 1 teaspoon dried oregano; 4 tablespoons olive oil; salt, black pepper

July 20, 2015

Pork Budget Recipes Meat Dishes

Recipe: Sausages in Pepper and Onion Sauce

Reality beats imagination.

A pair of thin pork sausages in sheep casing combined with sweet kapia peppers that have an intense flavor like good Hungarian paprika (for me, first came the paprika, then the peppers 😉 ), some green bell peppers and semi-hot peppers for a fresh aroma, onion for sweetness, atop a mound of polenta was my idea of rustic weekend food.

Ingredients

250g fresh sausages (4 thin or 2 thick)
2 colored bell peppers (1 red kapia pepper + 1/2 light green bell pepper + 1/2 yellow bell pepper)
2 semi-hot Bulgarian peppers
1 medium onion (about 150g)
1 small tomato (about 100g)
1 level tablespoon tomato paste
50ml dry white wine
1 teaspoon dried oregano
4 tablespoons olive oil
salt, black pepper

Servings: 2

How to prepare sausages in pepper and onion sauce

Heat the oil in a wide saucepan. Fry the sausages on both sides until slightly browned. Add the Bulgarian peppers between them. Remove the sausages and peppers to a plate.
In the remaining oil, add the peppers cut into thin strips and the onion cut into not-too-thin slices. Sauté for 2 minutes, season with salt and pepper, then cover the pan, reduce heat to low and steam for 20 minutes, stirring occasionally and checking they don't burn. The vegetables will release their juices under the lid and become quite soft.
Add the tomato paste and sauté everything for 2 minutes. Add the grated tomato, wine, and 1/3 cup (80ml) of water.
Place the sausages in the sauce, along with the Bulgarian peppers. Cover the pan and simmer on low heat for about 20 minutes (until the peppers are soft).
At the end, add the oregano, shake the pan well, and let it cook for 1 more minute.
Serve the sausages and sauce on a bed of polenta.