Mediterranean Sausage & Roasted Capsicum Salsa
Generated with the assistance of Pantry Bliss AI
Last updated on
4
35 minutes
Prep time
15 minutes
Cook time
20 minutes
Inspired by the fresh, bold flavors found in Mediterranean kitchens, this recipe aims to captivate the essence of seasonal ingredients. The dish pays homage to the traditional Italian and Spanish styles of cooking, emphasizing the use of vibrant vegetables and rich spices. Other chefs like Massimo Bottura have influenced this recipe, showcasing how simple ingredients can create complex flavors. By focusing on simplicity, freshness, and skillful technique, this recipe seeks to bring a touch of Mediterranean warmth to the dining table.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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2 large red capsicum (seeded and cut into quarters)
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1 large red onion (finely chopped)
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30 grams fresh parsley (chopped)
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30 milliliters olive oil (for drizzling)
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15 milliliters balsamic vinegar (for flavor)
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4 pieces Mediterranean sausage (or any preferred sausage, skin removed for easy browning)
Instructions
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1.
Plate the Dish:
To serve, spoon the roasted capsicum salsa onto each plate, followed by a generous helping of the cooked sausage. Garnish with additional parsley if desired. Serve warm.
Ensure the dish is served while hot and the salsa is slightly warm to keep the flavors fresh.
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2.
Prepare the Roasted Capsicum:
Preheat the oven to 220°C (428°F). Arrange the capsicum quarters on a baking tray. Drizzle evenly with olive oil, then sprinkle with salt and pepper. Roast in the oven for 20 minutes until the skin is blistered and charred. Remove and allow to cool slightly before peeling off the skin gently.
Ensure the capsicum is tender and the skin is easily peelable, but be careful of hot oil when handling the tray.
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3.
Cook the Sausages:
In a large skillet over medium heat, add a drizzle of olive oil if necessary. Once hot, add the sausages, breaking them up with a wooden spoon. Cook for about 12-15 minutes, stirring occasionally until browned and fully cooked, reaching an internal temperature of 75°C (165°F).
Make sure the sausages are evenly cooked and browned without burning. Monitor internal temperature with a meat thermometer.
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4.
Prepare the Salsa:
While the capsicum cools, combine the peeled roasted capsicum, finely chopped red onion, chopped parsley, and balsamic vinegar in a mixing bowl. Toss gently, adjusting seasoning with more salt and pepper to taste. Let it sit for a few minutes for the flavors to meld.
Taste and adjust the seasoning carefully. The flavors should be vibrant and refreshing.
Tips and Variations
- For an extra kick, add a dash of chilli flakes to the salsa.
- You can substitute Mediterranean sausage with chicken or vegetable-based sausages to accommodate dietary preferences.
- This dish pairs well with a side of quinoa or couscous to add a grain component to the meal.
Equipment Required
Suggested Pairings
Sides
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The garlic bread complements the dish's bold flavors and provides a crunchy contrast.
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A fresh salad balances the richness of the sausages and adds a refreshing crunch.
Drinks
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A chilled Chardonnay pairs beautifully with the flavors of roast capsicum and sausage, allowing the dish's richness to shine.
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The refreshing zing of lime in sparkling water cleanses the palate between bites.
Other Food Dishes
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This classic Italian dessert adds a sweet ending that contrasts beautifully with the savory main course.