One of the top dishes in my kitchen is the sausage sauce, versatile and very easy to prepare. I use it a lot for Malloreddus, and Polenta. Let’s say it’s a sort of Sugo alla Campidanese, just slightly more liquid. I leave the sausage sauce a bit less dense. Try the lasagna because they’re amazing. We love sausage, and if you’re interested in other recipes with this ingredient, I’ll leave them below.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz sausage (pork)
- 1 can peeled tomatoes (about 28 oz)
- 1 clove minced garlic
- 1 bunch minced parsley
- Half minced onion
- 2 leaves bay
- 2 leaves sage
- to taste dried thyme
- to taste dried oregano
- to taste salt
- to taste nutmeg
- to taste black pepper
- 1 glass red wine
Tools
- Casserole
- Ladle
Steps
In the casserole, brown the sausage cut into pieces (some) and crumbled (another part) with the oil, herbs, and spices.
Deglaze with the wine and cook for 10 minutes.
Add the can of blended peeled tomatoes. Adjust with salt and cook for about 50 minutes, stirring occasionally.
Once cooked, use it for your preparations.
