Sauced sausage is a rich and nutritious dish that can be enjoyed in all seasons, but is particularly eaten during the winter. Sauced sausage can be served as a single dish, perhaps accompanied by baked potatoes, polenta or mashed potatoes. Preparing sauced sausage is particularly simple and fast, but you have to keep a few valuable tips in mind in order to make it a truly impeccable dish. In addition, sauced sausage is a great way to recycle leftovers and avoid unnecessary waste! With a little skill and creativity, you can make a delicious dish with sausage left over from a barbeque, which could also be a hit to take to the office!

Let's see how to prepare sauced sausage. Turn on the oven grill to a temperature of at least 200° C. Place the grill at the proper distance from the resistors and place a drip tray or siphon with a little water underneath it in order to prevent the fat going into the bottom of the oven. Poke the Buona Scoperta Luganega AIA sausage in several places with a knife and cook it on the oven grill on both sides until it is well cooked. From time to time, poke with a fork to help the fat escape. In the meantime, prepare the tomato sauce.

In a frying pan, fry the garlic cloves in oil and lightly crush with the teeth of a fork. Remove the pan from heat for a few moments in order to slightly cool the oil. Now add the tomato paste, a pinch of salt, a fistful of thyme and oregano and the black olive pâté. To remove the slight acidity of the tomato, you may add a pinch of sugar. Let it simmer over low heat for approximately 10 minutes, stirring every now and again with a wooden spoon. When the sausage is ready, cut it into chunks of 3-4 cm and add to the sauce. Bring back to a boil, then cook over low while covered for 30 minutes. Serve the sauced sausage hot and accompanied by your favorite side dish!