Pomarola Sausages - Argentinean Way

"This recipe is simple and serves as a main course or to create delicious sandwiches. I recommend to see all the step-by-step pictures at www.ashfordavenue.com/sausages.html Enjoy it!"
 
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photo by AshfordAvenue.com photo by AshfordAvenue.com
photo by AshfordAvenue.com
Ready In:
1hr 5mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Wash the onions and cut them into fine julienne.
  • Remove the seeds from the red and green peppers and slice them thinly.
  • Wash and discard the bad parts of green onions.
  • Chop it.
  • Heat the oil in a large, deep skillet, and cook all the previously cut ingredients until softened, stirring occasionally.
  • Put the tomatoes in boiling water until the skin is loose.
  • Take them from the water and chop them.
  • Incorporate them to the skillet and add salt and pepper.
  • Keep cooking at medium temperature.
  • I recommend puncturing and boiling the sausages in water for 15 minutes, before adding them to the other ingredients in the skillet.
  • This will help to leave the fat on the water and not on the sauce.
  • Wash the sausages and puncture with a fork in several places, to prevent them from explosion during cooking.
  • Add the sausages to the skillet with the wine and simmer, uncovered, for 20 minutes or only 10 minutes if you previously boiled the sausages in water.
  • That's it!

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Reviews

  1. Scrumptious. We enjoyed this as sandwiches using sweet Italian turkey sausages and have sauce leftover for another use. I took your suggestion and preboiled the sausages, then pierced them after adding them to the sauce. Very easy and tastes far more complicated than it really is.
     
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