As Salsichas Frescas com Molho de Tomate são um prato clássico de conforto, que evoca a simplicidade da cozinha caseira e familiar. A combinação das salsichas suculentas com um molho de tomate rico e aromático cria uma refeição robusta e saborosa, que é tão rápida de preparar quanto deliciosa. É a escolha perfeita para um jantar descomplicado durante a semana, que agrada a miúdos e graúdos.

Ingredientes

  • 6 salsichas frescas (eu usei do tipo brasileiro)
  • 1 colher de sopa de azeite
  • 1 lata de tomate pelado
  • 250 ml de água
  • sal
  • 1 malagueta
  • 4 c.s. de vinho branco

Preparação

  1. Aqueça o azeite numa frigideira (com 2 dentes de alho picados). Ao azeite e junte as salsichas, deixando-as fritar durante cerca de 5 minutos até ficarem com cor.
  2. Junte o vinho branco e deixe ferver cerca de 1 minuto. Verta o tomate pelado (cortado em pedaços) e a polpa sobre as salsichas. Eu adicionei um pouco de salsa picada, mas é opcional.
  3. Junte a malagueta picada e 250 ml de água. Coza em lume branco (tapado), durante uns 15 minutos. Esta é uma boa altura para começar a cozer a massa.
  4. Decorrido este tempo, tempere de sal e junte alguns oregãos secos. Está pronto a servir.

Ready for a taste of pure, unadulterated comfort food? Here is the recipe, freshly translated for a simple, hearty, and satisfying meal.

Fresh Sausages with Tomato Sauce

There is a universal appeal to sausages simmered in a rich tomato sauce, a dish that speaks the international language of comfort. This recipe is a perfect example of how a few simple ingredients can come together to create a deeply satisfying and flavourful meal. The choice of fresh sausage is key; a good quality, well-seasoned sausage will lend its delicious flavour to the sauce as it cooks, creating a beautifully integrated dish.

The recipe mentions using Brazilian-style sausages, which are often heavily seasoned with garlic and herbs, but this dish is wonderfully adaptable. You could use a classic Italian sausage for a fennel and pepper kick, a spicy Spanish chorizo for a smoky depth, or even a simple British Cumberland sausage. The sauce itself is a straightforward, rustic affair, built on the classic foundation of garlic, tomatoes, and a splash of white wine for acidity and brightness.

This is the perfect dish for a busy weeknight. It comes together quickly and requires minimal effort, yet delivers a wonderfully robust flavour. It is traditionally served with pasta, but it would be equally delicious with creamy polenta, mashed potatoes, or simply a loaf of crusty bread to mop up every last bit of the delicious sauce. For a touch of green, you could wilt some spinach into the sauce during the last few minutes of cooking.

Ingredients

  • 6 fresh sausages (the recipe used a Brazilian type)
  • 1 tablespoon of olive oil
  • 1 can of peeled tomatoes
  • 250 ml of water
  • Salt
  • 1 chilli pepper
  • 4 tbsp of white wine

Preparation

  1. Heat the olive oil in a frying pan (with 2 minced garlic cloves). Add the sausages to the oil and let them fry for about 5 minutes until they have browned.
  2. Add the white wine and let it bubble for about 1 minute. Pour the peeled tomatoes (cut into pieces) and their pulp over the sausages. I added a little chopped parsley, but it’s optional.
  3. Add the minced chilli and 250 ml of water. Cook over a low heat (covered) for about 15 minutes. This is a good time to start cooking your pasta.
  4. After this time, season with salt and add some dried oregano. It’s ready to serve.