- 1 red, green and yellow pepper
- 2 sticks celery
- 1 onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 8 sausages (pork and veal meat)
- a few sprigs thyme
- a few sprigs oregano
- 1 heaped teaspoon paprika powder
- 1 heaped teaspoon cayenne pepper
- 1 tablespoon plain flour
- 1 tablespoon red wine vinegar
- 700ml chicken stock
- 400ml puréed tomatoes
- freshly ground pepper
Wash the vegetables. Remove the membranes and seeds from the peppers. Cut the peppers and celery into strips. Chop the onion and garlic.
Heat the olive oil in the casserole. Prick the sausages and fry them on all sides until brown. Remove them from the pan as soon as they are brown and keep warm. Add the onion, peppers and celery to the casserole and cook for 10 to 12 minutes stirring occasionally. Add the garlic, thyme, oregano and dry spices. Leave to simmer for 5 more minutes. Stir in the flour and red wine vinegar.
After a few minutes, add the sausages, the chicken stock and puréed tomatoes. Season with salt and freshly ground pepper. Bring to a boil and simmer for 15 minutes until the sauce has become smooth.
Serve with pasta, finely chopped spring onions and leaf parsley.