tomato sausages in southern france
Servings: 4
ingredients:
- about 600 g salsicce Italian pork sausage
- 400 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:
- Chop the carrot, the celery & the onion & start frying in the olive oil - careful: don’t burn anything!
- Add salt & pepper to taste.
- Cut each salsiccia into 3-4 pieces.
- Pluck the thyme leaves.
- Add sugar, ground chili & cloves to the tomato pulp.
- As soon as the the carrot-celery-onion mix is soft (about 10 min frying) put it aside & mix w/ the thyme leaves.
- Start frying the salsicce until allover brown (about 10 min).
- Combine everything in a pot: the salsicce, the carrot-celery-onion-mix, the tomato pulp & mix.
- Bring to a boil, however, reduce heat as soon as the tomato pulp starts bubbling.
- Put a lid on the pot & let it simmer for about 2 h.
- 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 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 or any other frying sausage available!)
You may store any leftovers in the fridge for up to 2 days. Reheat in the microwave.
You may also freeze any leftovers.