TABELIAAUTHENTIC RECIPE
Salsicce e PeperoniSausages and Peppers
A simple dish from southern Italy. Whole coarse-ground pork sausages, salsicce, are sautéed and braised with peppers. Their fat draws out the peppers’ sweetness. The method is straightforward, but ingredient quality determines everything.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Fresh Italian pork sausageUse a fresh, coarse-ground sausage rather than German-style sausages or wieners.500 g (4–6 sausages)
- Red and yellow bell peppersDeseed and cut into 1.5cm strips.4 pieces
- OnionThinly sliced.2 pieces
- Garlic2 cloves
- Dry white wine100 ml
- Extra virgin olive oil40 ml
Method
Prepare vegetables and sausages
- 1 Deseed 4 peppers and cut into 1.5cm strips.
- 2 Thinly slice 2 onions.
- 3 Prick 500g sausages in several places with a fork.
Brown the sausages
- 1 Heat 40ml olive oil in a frying pan over medium heat.
- 2 Brown the sausages on all sides for 8–10 minutes and remove.
Ready when
Remove when golden all over; they need not be cooked through yet.
Cook the vegetables
- 1 Cook the sliced onions and 2 garlic cloves, sliced or chopped, in the same pan over medium heat for 6 minutes.
- 2 Add the peppers and cook for another 6 minutes.
Ready when
Proceed when the onion is translucent and peppers slightly softened.
Return the sausages and braise
- 1 Pour in 100ml white wine and reduce for 2 minutes.
- 2 Return the sausages, cover and simmer over low heat for 15 minutes.
- 3 Adjust the salt.
Ready when
The dish is ready when the sausages are fully cooked.
Serve with the peppers
- 1 Plate and serve with bread.
About this dish
Salsicce e peperoni is a southern Italian dish completed by a pairing of 2 foods. The salt and fat in coarse-ground pork sausage draw out the sweetness and moisture of the peppers, and this interaction makes the finished dish. There is no difficult technique, but ingredient quality shows directly.
Salsiccia is Italian pork sausage made by stuffing casings with coarsely ground pork mixed with such ingredients as fennel seeds or red wine. It is fundamentally different from wieners or frankfurters, with a crisp casing and coarse texture.
Handling the peppers is the technical point. Frying alone risks burning them; boiling alone loses texture. Adding white wine and braising covered with the sausages brings out sweetness while retaining the right bite.
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