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Tuscany sausages "in umido"

Great comfort food to serve straight away or to prepare the day before. Perfect with Italian polenta or mashed potatoes


Ingredients (serves 3):

  • 6 Italian sausages

  • 1 tin (400gr) of chopped tomatoes

  • 1 medium onion

  • 2 bay leaves

  • 3 Tbsp sliced black olives in brine (optional, but I do love them in it)

  • 1 glass of red wine (optional, but it does provide this with a unique taste)

  • 2 Tbsp olive oil

  • 1 tsp fine salt

  • 1 tsp freshly ground black pepper


Method:

  • Use a heavy based pot that has a tightly closed lid (some call it Dutch oven)

  • Use the tip of a sharp knife and make a lot of wholes in each of your sausages (3 along one side and 3 along the opposite side is enough)

  • Chop the onion quite well, then stir fry it in the oil until translucent

  • Add the sausages and let them brown well on all sides


  • Add the red wine if using and stir well

  • Cook for 3-4 mins until the alcohol evaporates

  • Add the sliced olives, the tin of tomato, the bay leaves, the salt and the pepper and stir well

  • Cover and cook for 30 mins on a gentle heat (it should bubble gently)

  • Stir it well, then cook for another 15 mins

  • At this point it's ready: if the sauce is not thick enough, leave the lid off and cook for another 10 mins or so, stirring every now and then

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