Sausage Pomarola Recipes

POMAROLA SAUSAGES - ARGENTINEAN WAY

Steps:

• Wash the onions and cut them into fine julienne.
• Remove the seeds from the red and green peppers and slice them thinly.
• Wash and discard the bad parts of green onions.
• Chop it.
• Heat the oil in a large, deep skillet, and cook all the previously cut ingredients until softened, stirring occasionally.
• Put the tomatoes in boiling water until the skin is loose.
• Take them from the water and chop them.
• Incorporate them to the skillet and add salt and pepper.
• Keep cooking at medium temperature.
• I recommend puncturing and boiling the sausages in water for 15 minutes, before adding them to the other ingredients in the skillet.
• This will help to leave the fat on the water and not on the sauce.
• Wash the sausages and puncture with a fork in several places, to prevent them from explosion during cooking.
• Add the sausages to the skillet with the wine and simmer, uncovered, for 20 minutes or only 10 minutes if you previously boiled the sausages in water.
• That's it!

CHORIZOS A LA POMAROLA

Steps:

• 1. Boil the sausages for 10 minutes in a pan of water and set aside.
• 2. Heat oil in large skillet
• 3. Add onions and garlic and cook until clear.
• 4. Add the peppers, salt and pepper, ground chili pepper, and paprika and cook for 4 minutes.
• 5. Add the tomato, the hot water, the vegetable broth and the bay leaf.
• 6. Cook over low heat for 10 minutes.
• 7. Add sausages and continue to cook for 5 minutes or until vegetables are tender.
• 8. Serve with mashed potatoes or bread.