Sausages with peppers and onions in one pot

Votes: 3

Time: 2 hours.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1133, total fat 71 G., saturated fats 20 G., proteins 50 G., carbohydrates 72 G., fiber 9 G., cholesterol 161 mg, sodium 2829 mg, sugar 20 G.

Sausage with sweet peppers and onions is a popular dish that everyone loves! This version is made entirely in one pot and includes three different types of peppers (including a spicy chili), sweet and spicy Italian sausage, fresh herbs, and served with slices of ciabatta to soak up all the delicious juices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g raw Italian hot and/or sweet sausages
3 tbsp. l. olive oil
1.5 tsp fennel seeds
1 red chili pepper, thinly sliced (optional)
2 Cubanelle peppers, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 large red or yellow onions, thinly sliced
4 cloves garlic, thinly sliced
2 tbsp tomato paste
0.5 cups dry white wine
1 cup chicken broth
1 can (425 g) tomato sauce or canned stewed tomatoes
A generous handful of parsley, finely chopped
A loaf of rustic ciabatta bread

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: onions, sweet pepper, kupaty (fried sausages), tomato paste, Cubanele pepper, white wine, tomato sauce, fennel seeds

Cooking the dish according to the recipe:

Place the sausages in a deep skillet or cauldron and add 2 cm and 1 tablespoon of olive oil. Bring to a boil, then reduce the heat slightly and let the water evaporate. The sausages will steam slightly inside, and then the casings will brown in the oil until dark brown. Transfer the sausages to a plate.
In the same skillet, heat the olive oil over medium-high heat. Add the fennel seeds and chili pepper, then add the chopped pepper, onion, and garlic. Season with salt and pepper and cook for 15 minutes until softened. Stir in the tomato paste for 1 minute, then add the wine and cook for another minute. Add the chicken broth and canned tomatoes. Sprinkle with parsley.

Slice the sausages diagonally and return them to the pan. Cover, cool completely, and refrigerate if prepared ahead of time. Before serving, reheat covered over medium heat or in the oven. Just before serving, toast slices of bread in a preheated oven for dipping.

Ciabatta bread:
Wrap the bread in plastic wrap or freeze if you won't use it within 24 hours.

Categories:

recipe / Calorie content of prepared meals / Comfort food / Dinner / Main courses / Meat / Vegetables and mushrooms / Thick soups and stews / Rachael Ray / A week in one day

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