Another outdoor cooking recipe for the quick, fast dinner for the hungry ones. You are bound to find fresh saussages in the supermarkets or at the butcher if you are in France or Italy. They could be filled with herbs, or with traditional spices. Choose any to your choice, but not one of those which is dried (air dried).
- 400g fresh saussages
- dash Red wine
- 10 cocktail tomatos
- 1 tsp. Sugar
- 4 cloves garlic
- Salt, pepper
- Herbs du provence
- Olive oil
Cut the saussages in 3cm pieces. Chop garlic, petersil. Heat the pan with enough olive oil to cover the pan slightly. Fry the saussages till almost done. Add all the spices, add a dash of wine and the tomotos. Simmer for another 4-5 mins, garnish with petersil and serve hot together with pasta (tagliatella).
Post first published in 11.02.2008
POST updated and revised 26.04.2014