sausage + peppers
If you can't get luganega, use any other good quality sausage, skinned and the meat rolled into small patties.
serves two
2 tbsps olive oil
250g luganega sausage, twisted into little chipolatas (approx 10)
½ onion, thinly sliced
1 large garlic clove, crushed and chopped
1 large red pepper, seeded and sliced
a pinch of fennel seeds
60ml white wine
200g tinned tomatoes (use more tomato than juice)
salt + black pepper
Brown the sausages in oil in a frying pan. Remove and set aside. Add the onions, garlic, peppers and fennel seeds to the pan and fry until the moisture has evaporated and the mixture has softened and is starting to brown. Add the wine and scrape the bottom of the pan to loosen any sediment. Add the tomatoes, return the sausages to the pan and season with pepper. Cover and cook over low heat for 30-35 minutes. Season with salt to taste.
serves two
2 tbsps olive oil
250g luganega sausage, twisted into little chipolatas (approx 10)
½ onion, thinly sliced
1 large garlic clove, crushed and chopped
1 large red pepper, seeded and sliced
a pinch of fennel seeds
60ml white wine
200g tinned tomatoes (use more tomato than juice)
salt + black pepper
Brown the sausages in oil in a frying pan. Remove and set aside. Add the onions, garlic, peppers and fennel seeds to the pan and fry until the moisture has evaporated and the mixture has softened and is starting to brown. Add the wine and scrape the bottom of the pan to loosen any sediment. Add the tomatoes, return the sausages to the pan and season with pepper. Cover and cook over low heat for 30-35 minutes. Season with salt to taste.
