Sausage with vegetables

Name: Sausage with vegetables - Vicentia L.
Ingredients: 3 potatoes; 3 medium zucchini; 1 red bell pepper; 100 g green olives; 2 carrots; 2 onions; 4 sausages; 1/2 cup red wine; salt; pepper; parsley; sage; rosemary; oregano; 5 cloves of garlic; 2 tomatoes in juice

Diverse - Sausage with vegetables by Vicentia L. - Recipia

When I feel like cooking something hearty with simple, seasonal ingredients, vegetables with sausages are always an option I turn to. It's the kind of dish that doesn't require complicated techniques but always tastes good, especially if you use quality smoked or semi-smoked sausages. I like that it's easy to adapt based on what vegetables I have in the fridge. Quick Info Total time: approximately 1 hour Preparation time: 15-20 minutes Cooking time: 40-45 minutes Servings: 4 Difficulty: easy Recipe type: main course, hearty dinner for family Ingredients 3 potatoes 3 medium zucchinis 1 red bell pepper 100 g green olives 2 carrots 2 onions 4 sausages 1/2 cup red wine salt, pepper parsley sage rosemary oregano 5 cloves of garlic 2 tomatoes in juice (with juice) Preparation method 1. In a large non-stick skillet, add a tablespoon of oil. Add the 5 cloves of garlic, peeled and left whole, along with a bit of rosemary and pepper. Let the garlic brown slightly without burning it. When it starts to change color, remove it and discard it. 2. Slice the sausages into medium-thick rounds. Place them in the skillet, in the same flavored oil. Leave them on the heat until they brown slightly on all sides, for a few minutes. 3. Pour the red wine over the sausages. Keep the heat medium and let it simmer until the wine evaporates almost completely. Remove the sausages to a plate, cover them with foil or a lid to keep warm. 4. If the skillet is dry, add a bit more oil. Peel and dice the potatoes (not too small), then add them to the skillet. Stir to fry for 2-3 minutes until they start to brown slightly on the edges. 5. Add a few tablespoons of water (just enough to prevent the potatoes from sticking) and let the potatoes simmer for a few minutes until they begin to soften. Stir occasionally. 6. When the water has reduced, add the finely chopped onion, sliced carrots, sliced zucchini (not too thin), sliced bell pepper, and olives. Mix everything, add salt and other spices to taste (pepper, oregano, a little sage). 7. Add the tomatoes with their juice over the vegetables. Stir, reduce the heat, and let it simmer slowly until the sauce reduces and the vegetables are cooked (about 20-25 minutes). Check to ensure nothing sticks; if needed, add a bit more oil or very little water. 8. When the vegetables are cooked and the sauce reduced, return the sausages to the skillet, sprinkle with chopped parsley, and let it combine for another 5 minutes on medium heat. 9. Serve the dish warm, plain or with a slice of bread. Why I make this recipe often I love it because the ingredients are easy to find, you don't have to spend hours at the stove, and it always yields generous portions. It can be quickly adapted with other vegetables or types of sausages. It has a rich flavor and keeps you full. Tips and variations Tips - Use quality sausages, smoked or semi-smoked. They will add more flavor to the dish. - If you want a thicker sauce, use more potatoes or let the tomatoes reduce well at the end. - Don't cut the potatoes too small so they don't break apart too quickly. - Don't forget to peel the garlic before putting it in the skillet, but leave it whole for a subtle flavor. Substitutions - You can replace the zucchinis with eggplants or use yellow bell pepper instead of red. - Green olives can be omitted or replaced with black olives, but the final taste will be slightly different. - If you don't have sage, just add rosemary or oregano, but don't overdo it with the herbs. Variations - If you want less sauce, reduce the amount of tomato juice or let it simmer longer. - For a spicier version, you can use spicy sausages and add chili flakes. Serving ideas - It can be served with fresh bread, polenta, or even plain rice if you want it to be more filling. - It also goes well with simple pickles, especially in winter. Frequently asked questions 1. Do the sausages need to be pre-cooked or raw? You can use raw, smoked, or semi-smoked sausages. The important thing is to brown them first in the skillet, as the recipe states, for flavor. 2. Can I use fresh tomatoes instead of canned tomatoes? Yes, but it's best to blanch them and peel them, then grate or chop them finely. It will result in a less concentrated sauce. 3. Can I cook everything at once without removing the sausages at the beginning? You can, but if you remove the sausages and add them at the end, they will remain juicier and won't dry out too much. 4. Can the recipe be baked? You can transfer the vegetables and sausages to an oven-safe dish and bake everything for the last 15-20 minutes, especially if you want a crust on top. 5. Do I need to boil the potatoes beforehand? No, it's not necessary. They cook directly in the skillet, at the beginning, to absorb the flavor from the oil and spices. Nutritional values Estimation for one serving (out of 4): Calories: approx. 450-500 Proteins: 17-20 g Carbohydrates: 40-45 g Fats: 22-25 g Values vary depending on the type of sausages and how much oil you use. The olives and potatoes raise the carbohydrate and sodium levels. If you remove the olives or choose leaner sausages, the fats will decrease. Storage and reheating It keeps well in the fridge, covered, for up to 2 days. When reheating, warm it on low heat, possibly with a tablespoon of water or tomato juice, to prevent it from drying out. I do not recommend freezing, as the texture of the vegetables changes.

Sausage with vegetables

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