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Salsiccia e Peperoni | Quick Italian Sausage Skillet
(0)
25 min
Quick
Gurkerl Küche
Ein blitzschneller italienischer Pfannenklassiker in unter 25 Minuten: Würzige Salsiccia mit buntem Paprika, roten Zwiebeln und Rosmarin scharf angebraten, mit Weißwein abgelöscht und saftig geschmort. Perfekt mit im Backrohr aufgeknusperter Ciabatta!
Preparation method
Preparation & Searing
Wash and core the bell peppers, then cut them into bite-sized strips. Peel the red onion, cut in half, and slice into wedges. Peel and finely chop the garlic cloves. Wash the fresh sprig of rosemary and pat dry. Cut the salsiccia into pieces about 3–4 cm thick.
Heat the olive oil in a large skillet over medium to high heat. Add the salsiccia pieces and sear for about 4–5 minutes until golden brown all over. Then briefly remove the sausage pieces from the pan onto a plate.
Vegetables & Finishing
In the remaining fat left in the pan, sauté the sliced bell peppers and onion wedges for about 5–6 minutes until the vegetables are lightly browned but still tender-crisp. Add the chopped garlic and the rosemary sprig, and cook for 1 minute until fragrant.
Chef's tip
For extra crispiness, lightly drizzle ciabatta slices with a little olive oil and toast in a preheated oven at 200 °C top/bottom heat for 5 minutes until golden brown.
If you like a spicy kick, you can crumble a small dried chili pepper (peperoncino) into the pan along with the garlic.
70 min
Under an hour
