eleonora’s tomato sausages

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I happened to have some salsicce actually meant for BBQ. Then there was no BBQ – what to do? I asked advice in Eleonora Galasso’s cookbook. (You’ve realized by now 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…




  • the salsicce were 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 salsicce are 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…






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 salsicce in Italian tomato pulp mixed with vegetables and ground chili and lots of fresh thyme... overall delicious, spicy and tender meat!


  • about 600 g salsicce (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 salsicce until it's allover brown (about 10 min).
  8. Put everything in a pot: the salsicce, 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.


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

Cook Time: Simmering the mess until ready for serving.

Salsiccie: You may substitute salsicce 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.



Back to the recipe:



The recipe is for 6 persons based on 1.200 g salsicce & pork ribs at equal parts. I reduced the meat part to the salsicce (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 salsicce & 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*:



…& back…



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













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