|Otello's Sicilian Sausage www.otellos.co.nz|
Cacciatore in Italian means "hunter". In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, bell pepper as well as some wine.
In the old days hunters used to take cured sausages with them and usually with one pot cast iron pot make a meal in the hunters style. This is a form of cooking that I love and the soft, mild flavour of Otello’s Sicilian Sausage make a great slow cooker recipe. This recipe can easily be expanded to serve more.
Otello's traditional Italian sausages are made from the finest and freshest ingredients - that's it. No gluten, no preservatives and no additives, just 100% New Zealand meat, fresh herbs and spices.
1 kg Otello’s Sicilian Pork Sausages
2 tablespoons Extra Virgin Olive Oil
2 medium Cloves Garlic, minced
200 grams small button mushrooms cut in half
2 large Green Peppers, sliced
1 large Onion, sliced
1 cup Red Wine
2 teaspoon(s) Italian Seasoning (Recipe below)
800 grams Italian (Roma) diced tomatoes (2 400g tins)
Salt and Pepper to Taste
Heat oil in a heavy based fry-pan on a medium to high heat so the oil is hot but not smoking. Brown Sausages 4 - 5 minutes then cut the Sausage into pieces and transfer to slow cooker. Discard all but 1 Tbsp oil.
Add garlic, mushrooms, peppers and onions to fry-pan. Cook, stirring occasionally, 3 to 4 minutes, until vegetables soften slightly. Add wine and cook 1 - 2 minutes.
Now add the Italian seasoning and tomatos and stir together, season to taste with salt and pepper. Bring to simmer and remove from heat.
Add sauce mixture carefully to slow cooker. Cover and cook 3 - 4 hours on HIGH or 6 - 7 hours on LOW.
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage
Combine all ingredients; store in an airtight container.