Sausage Pomarola Recipes

SWEET SAUSAGE MARSALA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.
• Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.

PASTA ALLA POMAROLA - THE ITALIAN GRANDMORTHER'S FAVORITE!

Steps:

• Place the garlic on a cutting board and smash it with the back of a knife. Chop the red onion and set aside.
• Set a deep saucepan over medium heat and when it is hot add enough olive oil to coat the bottom of the saucepan. When the oil is hot, add the garlic and the onion and cook until, translucent, and lightly brown, about 10 minutes.
• Core and quarter the tomatoes and set aside. If using canned tomatoes, break them up with your clean hands in a deep bowl. Add about ¼ of a cup of water to the can, swirl it around, and pour it over the tomatoes in the bowl. Season the tomatoes generously with sea salt and add the oregano.
• When the onion and the garlic are cooked, add the tomatoes, breaking them up a bit more with the back of a wooden spoon. Cook over low heat, stirring every now and then to make sure nothing sticks to the bottom of the pan. Tear up the basil leaves and add to the sauce. The sauce will be ready in about 20-25 minutes for fresh tomatoes, and a little longer for canned tomatoes.
• When the tomato sauce is cooked, add about ⅓ of a cup of olive oil and let the sauce simmer for a few more minutes, the sauce emulsifies, and becomes rich. Turn off the heat.
• Pass the tomato sauce through a food mill, or purée it by using a blender or an immersion blender. Return to the saucepan, taste and adjust the seasoning.
• While the sauce cooks, bring a medium pot of water to boil over high heat, with the lid on. Add enough salt to the pot (see notes above), and then add the pasta. Stir and cook until the pasta is just al dente. Drain the pasta and reserve about ¾ of a cup of pasta water.
• While the pasta cooks, measure about 2 cups of the pomarola sauce and bring it to a simmer in a large sauté pan. Add the hot pasta to the pan and stir gently. Add some of the water to thin it out as necessary.
• Serve at once with a drizzle of olive oil and a generous sprinkle of Parmesan or pecorino Romano cheese. This should serve three people as a first course or two very hungry people as a main course.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

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!

SAUSAGE-POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
• Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
• Bake at 375 degrees F (190 degrees) for 1 hour.

MIXED SAUSAGE PAELLA

Steps:

• Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
• Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
• Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

SAUSAGE POMAROLA

Steps:

• Boil sausages in water for 5 minutes to get rid of some fat.
• Heat the oil in a large skillet and sauté onions and garlic until onions are translucent.
• Add peppers and sauté for 5 minutes.
• Add tomatoes, water, and bouillon and laurel leaf. Cook over low heat for 5 minutes.
• Add sausage and cook for 20 minutes.