Shiraz-Braised Sausages
- 6 Italian pork sausages
- 1 red capsicum, cut into 1cm wide x 4cm long strips
- 1 yellow capsicum, cut into 1cm wide x 4cm long strips
- 1 onion, chopped
- 200 g tomato passata
- 100 ml Il Briccone Shiraz Sangiovese
- 1 clove garlic, crushed
- 1 handful fresh basil
- 1 handful fresh parsley
- JOSEPH Extra Virgin Olive Oil
- salt and freshly cracked black pepper to taste
This heartwarming Italian favourite is perfect fare for cool Autumn nights.
Be sure to add a splash of spicy Il Briccone Shiraz Sangiovese during sautéing to intensify the dish's tomato and capsicum flavours.
The best part about making this dish? Enjoying a glass of Shiraz while the sausages bake!
1. Preheat the oven to 180°C.
2. In a pan, pour 3-4 tablespoons of olive oil. Add the chopped onion and sauté for a few minutes.
3. Place the sausages in the pan with the onions and brown them over high heat for 3-4 minutes, until a light crust begins to form on the outside. Note - it's ok if the sausages aren't completely cooked at this stage. They'll continue cooking later in the oven.
4. Remove the sausages and onion from the pan into a medium sized baking dish.
5. Without washing the pan used earlier, add another drizzle of olive oil and the chopped capsicums.
6. Sauté the capsicums over medium heat with a little salt and pepper for two minutes. Add the crushed garlic and continue cooking for another 30 seconds.
7. Add the Shiraz Sangiovese and half a glass of water to the pan. Bring to boil then add the tomato passata, fresh basil and a little more salt and pepper to taste.
8. Cover with a lid and cook over low heat for about 6 minutes.
9. Transfer the cooked capsicum mixture over to the baking dish with the sausages and arrange so that the sausages are on top.
10. Place the baking dish into the 180°C oven and cook for another 20 minutes.
11. Finish with a garnish of chopped parsley and an extra drizzle of JOSEPH Extra Virgin Olive Oil!
Serve with a generous glass of Il Briccone Shiraz Sangiovese and your choice of mashed potatoes, polenta, or crusty Italian bread.
Buon appetito!
