Sausage in Sauce

Name: Sausage in Sauce
Total time: 35 min
Yield: 4
Ingredients: 250 g of AIA Buona Scoperta Luganega sausages; 1 tablespoon of extra virgin olive oil; 2 cloves of garlic; 400 g of tomato puree; 1 teaspoon of black olive pate; Oregano and thyme; Salt to taste

The definitive recipe to prepare a great classic of Italian cuisine: sausage in sauce.

250 g of AIA Buona Scoperta Luganega sausages

1 tablespoon of extra virgin olive oil

2 cloves of garlic

400 g of tomato puree

1 teaspoon of black olive pate

Oregano and thyme

Salt to taste

Description

The sausage in sauce is a rich and nutritious dish, which can be enjoyed in all seasons, but is particularly consumed in winter. The sausage in sauce can be served as a main course, perhaps accompanied by oven-baked potatoes, or a portion of polenta or mashed potatoes.

Preparing sausage in sauce is particularly simple and quick, but it is still necessary to keep in mind some valuable tips to make a truly impeccable dish.
Furthermore, the sausage in sauce is an excellent solution for recycling leftovers and avoiding unnecessary waste! With the leftover sausage from a barbecue, you can indeed prepare a tasty dish, reworked with skill and creativity, which could also become the packed lunch to take to the office!

Let's now see how to prepare the sausage in sauce.

Skinless Luganega

Procedure

Turn on the oven grill to a temperature of at least 200°C. Position the grill at the proper distance from the heating elements and place a baking tray or a baking dish with a little water underneath, to prevent the dripping fat from ending up on the bottom of the oven.

Prick the AIA Buona Scoperta Luganega sausage in several places with a knife and cook it on the oven grill on both sides until it is well browned. From time to time prick it with a fork to facilitate the release of fat.

In the meantime, prepare the tomato sauce. In a pan, fry the peeled garlic cloves, slightly crushed with the tines of a fork, in the oil.

Remove the pan from the heat for a moment to let the oil cool slightly. Now you can add the tomato puree, a pinch of salt, a handful of thyme and oregano, and the black olive pate. To remove the slight acidic taste of the tomato, you can (if you like) add a pinch of sugar.

Let it simmer on low heat for about 10 minutes, stirring occasionally with a wooden spoon. When the sausage is ready, cut it into pieces of 3-4 centimeters and add it to the sauce. Then bring it back to a boil, then cook on low heat, covered, for 30 minutes.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.