It’s very easy to get the local made Salsiccia (saussages) in the supermarket, especially in Italy or France. They have them specially made for BBQs or just to be fried on the pan. I love to combine them with differant spices and then sauté white onions with a dash of wine to go with it. A possible recipe to make instead of BBQing and you could get unexpected guests as well.
1 White onion
Herbs du provence
400g local saussages
White wine / beer
Heat the pan with some olive oil. Fry the sausages till nicely brown on all sides. Do not make the fire too big, otherwise it will burn before it gets cook inside. Moreover, meat that is prepared with curing salt (e.g. dried saussages which has a good amount of nitrates and nitrites) should not be cooked too long as this enhances the formation of cancer causing nitrosamines in the human body. Once brown, add a dash of wine or beer and add the white onions. Sautè for 5 minutes and serve with gnocchetti, baguette, rice or couscous.
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