Pomarola Sausages - Argentinean Way

READY IN: 1hr 5mins




  • 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!