Pomarola Sausages Argentinean Way
Bring the heartwarming flavors of Argentina to your table with these irresistible Pomarola Sausages. This rustic dish combines juicy pork sausages simmered in a rich, homemade tomato sauce infused with aromatic garlic, onions, and sweet red bell peppers. The secret lies in the blend of white wine, earthy cumin, smoky paprika, and bay leaves, which create a deeply layered and fragrant sauce. Perfectly balanced with a hint of sugar and a touch of fresh parsley, this recipe is a testament to comforting, old-world cooking. Ready in just over an hour, this versatile dish is ideal for serving over pasta, rice, or alongside crusty bread to soak up every drop of the vibrant pomarola sauce. Whether you're hosting a gathering or craving a cozy family dinner, this recipe is sure to impress.
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Recipe Information
Ingredients
- 8 pieces pork sausages
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 medium red bell pepper
- 5 large ripe tomatoes
- 2 tablespoons tomato paste
- 1 cup white wine
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 pieces bay leaves
- 1 teaspoon sugar
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet or deep saucepan over medium heat.
Add the sausages and brown them evenly on all sides, about 5 minutes. Remove the sausages from the pan and set them aside.
Finely chop the yellow onion and red bell pepper. Mince the garlic cloves.
In the same pan, add the chopped onion and sauté for 2-3 minutes until softened and translucent.
Add the minced garlic and red bell pepper to the pan. Cook for another 3-4 minutes until the vegetables are softened.
Blanch, peel, and chop the ripe tomatoes. Add them to the pan along with 2 tablespoons of tomato paste. Cook for 5 minutes, stirring occasionally.
Deglaze the pan by pouring in 1 cup of white wine. Stir and let it simmer for 2-3 minutes to reduce slightly.
Season the sauce with dried oregano, ground cumin, paprika, salt, black pepper, and sugar. Stir to combine.
Add the browned sausages back into the pan, nestling them into the sauce. Add 2 bay leaves to the mixture.
Reduce the heat to low, cover the pan with a lid, and let the sausages simmer in the sauce for 30-35 minutes. Stir occasionally to prevent sticking.
Taste and adjust the seasoning with additional salt or spices if needed.
Sprinkle the finished dish with chopped fresh parsley before serving.
Serve the Pomarola sausages hot over pasta, rice, or with crusty bread for soaking up the flavorful sauce.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7019 mg | 305% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 45.1 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4990 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
