Recipe for sausage in sweet and sour with vegetables
From Emilia-Romagna with a taste and load of things from a rural past, evening dinners celebrating harvests and rest
Sausages, sweet and sour with vegetables, meals from other times; now with trendy and light parties, they are almost forgotten dishes, which can still be found in some inn driven by ideals and good cooking.
The sausages, small, chubby, and tasty, to be browned and then finished in tomato sauce, or in this case soaked in good vinegar and accompanied by seasonal vegetables, to feed workers in the fields, for end-of-day dinners; from a time when refrigerators were a luxury and vinegar was used to make dishes last a little longer.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Sausages, vegetables, and good wine…
- 4 sausage
- 2 potatoes
- 1 carrot
- 1 onion
- 3.5 oz vinegar (I used my herb vinegar)
- 2 peeled tomatoes
- 1 tbsp flour
- 1 tbsp aromatic herbs
Tools
A large skillet
Steps
Brown the sausages well
Pour in the vinegar and let it evaporate
Cut the vegetables into pieces, flour them, and add the chopped herbs
Pour into the skillet and brown in the sauce
Add the peeled tomatoes and stir
Salt and finish cooking, optionally add a pinch of spice.
Not advisable to freeze, keeps in the fridge for one day.
