Italian Sausage and Capsicum Braise
Cook Time 45 minutes
6 thick Italian pork and fennel sausages
100 ml olive oil
1 onion, finely
4 cloves garlic, sliced
1 red capsicum, finely sliced
1 yellow capsicum, finely sliced
1 small bulb of fennel, cut into wedges
1 large ripe tomato, chopped
1 tbs. baby capers
2 tbs. currants, soaked in 150ml warm water for 15 minutes
1 handful of parmesan, shaved with a peeler
A small handful of parsley, to garnish
Salt & pepper
Heat a 30cm pan over high heat and 1 teaspoon of oil sear sausage on both sides for a minute. Then remove from the pan and reserve for later.
Heat the remaining oil in the same pan and add the onion, garlic, capsicum and fennel. Add a good pinch of salt and toss to coat everything in the oil. Add the tomato, capers and currants in their soaking water. Reduce the heat to medium and cook for 30-40 minutes until soft, stirring frequently to ensure the capsicums and onion don’t catch and burn.
Return the sausages to and cook for a further 5-10 minutes. Serve in the pan with parmesan and parsley.