eleonora’s tomato sausages

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I happened to have some salsiccia actually meant for BBQ. Then there was no BBQ – what to do? I asked advice in Eleonora Galesso’s cookbook. (You realized from my latest posts that I’m on an Italian trip – so it shouldn’t be a surprise that I grabbed this cookbook once again!)

 

 

I found an interesting recipe which I downsized to reality i. e. the supplies in my fridge & my pantry:

  • carrots, celery & onion
  • canned tomato pulp
  • fresh thyme from my window sill.

I decided to let it be accompanied by pasta – big rigatoni!

The preparation was easy…

 

 

Just:

  • the salsiccia was cut into pieces (not too small!)
  • the vegetables were cleaned, trimmed & chopped.

I started w/ frying the vegetables in some olive oil & took care not to burn the mix.

I plucked the thyme leaves (about 2 tbsp).

Once the vegetables were soft I added the thyme leaves.

I prepared the tomato pulp by adding a pinch of sugar, a pinch of ground chili & 2 cloves.

 

 

Now the salsiccia is browned….

 

 

Finally everything ends up in a pot, is mixed up & cooked… as soon as the tomato pulp starts bubbling reduce the heat to simmering… for about 2 h…

Ready.

 

 

Enjoy!

 

eleonora’s tomato sausages

Prep Time: 30 minutes

Cook Time: 2 hours

Servings: 4-5

eleonora’s tomato sausages

It’s simply some sausages in tomato sauce, however, Italian style: so we’ve got salsiccia in Italian tomato pulp mixed with vegetables and ground chili and lotsof fresh thyme... overall delicious, spicy and tender meat!

Ingredients

  • about 600 g salsiccia (Italian pork sausage)
  • 500 g canned tomato pulp
  • a pinch of sugar
  • a pinch of ground chili
  • 2 cloves
  • fresh thyme (about 2 tbsp leaves only)
  • 2 tbsp olive oil
  • 1 big onion
  • 2 carrots
  • 1 stalk of celery
  • salt & pepper

How to...

  1. Chop the carrot, the celery & the onion & start frying in the olive oil - careful: don’t burn anything!
  2. Add salt & pepper to taste.
  3. Cut each salsiccia into 3-4 pieces.
  4. Pluck the thyme leaves.
  5. Add ground chili & cloves to the tomato pulp.
  6. As soon as the the carrot-celery-onion mix is soft (about 10 min frying) put it aside & mix w/ the thyme leaves.
  7. Start frying the salsiccia until it's allover brown (about 10 min).
  8. Put everything in a pot: the salsiccia, the carrots-celery-onion-mix, the tomato pulp & mix.
  9. Start cooking, however, reduce heat as soon as the tomato pulp starts bubbling.
  10. Put a lid on the pot & let it simmer for about 2 h.
  11. Discard the cloves - if you find them. Otherwise give a warning to everybody at the dinner table.

Notes

Prep Time: It’s chopping the vegetables, preparing the salsiccia etc as well as frying the vegetables & the salsiccia.

Cook Time: Simmering the mess until ready for serving.

Salsiccia: You may substitute salsiccia for German sausages, i. e. bratwurst - however, add some more ground chili for the spiciness. (You may also grab some Spanish merguez!)

You may store any leftovers in the fridge for up to 2 days. Reheat in the microwave.

You may also freeze any leftovers.

https://thebusinesswomanskitchen.de/eleonoras-tomato-sausages/

 

Back to the recipe:

 

 

The recipe is for 6 persons based on 1.200 g salsiccia & pork ribs at equal parts. I reduced the meat part to the salsiccia (600 g by recipe).

 

For the record:
This is a lot for 6 people if you stay w/ the recipe!
I started w/ about 700 g salsiccia & the result was enough for at least 4 people – I think even 5 people could have enjoyed…

 

The cookbook defines gnocchi as side dish – of course hand-made, home-made gnocchi. Well: my better half & I we are no gnocchi fans & I wouldn’t give a thought to making gnocchi from the scratch. Instead we opted for pasta… & I can also recommend just to add some fresh bread: it’s delicious! (…& you can wipe all the spicy tomato sauce w/ your bread afterwards!)

 

…& here is (once again!) Eleonora Galasso’s cookbook about Roman cuisine*:

 

 

 

What do you get?
Think of sausages in almost bite-sized pieces, absolutely soft & mellow w/ a spicy flavour that is allover the tomato vegetable mess! Be careful: you need only very few ground chili because the salsiccia is spicy on its own!

Just cook some pasta & add it to the bowl…

 

The businesswoman w/ too many office hours thinks

I was surprised how few steps waited to be done for this delicious dish! You get a lot of great soft „meat“ & most of the time you need not care for it (when simmering in the pot…).

We had pasta w/ it on the 1st day, stored it in the fridge & had the leftovers w/ some fresh bread 2 days later.

Oh – the cloves!
Watch out for them – they won’t melt & vanish into the tomato sauce, but stay solid… at least give a warning at the table!

 

 

*All books/DVD are affiliate links to www.amazon.de (details Datenschutz).
Alle Bücher/DVD sind über affiliate links mit www.amazon.de verknüpft (s. a. Datenschutz).

 

 

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