Italian-Style Sausage in a Tomato Sauce

Italian-Style Sausage in a Tomato Sauce

Pricking the sausages and blanching them before sautéing (as we often do in Italy), reduces the amount of fat.

2 servings
Preparation 10 min
Cooking 15 min

290 calories per serving 


Ingredients

2 Italian sausages   150 g
1 tbsp olive oil   15 mL
1 clove garlic, crushed    
1 sprig rosemary, fresh   5 g
1/3 cup My Mother's Tomato Sauce (Recipe)   85 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Method

  1. Prick through the skin of the sausages in several spots using a fork. Put the sausages in a saucepan, cover them with water then bring to a boil. Cover and simmer 5 min. Take the sausages out of the water, pat them dry, then cut each sausage into 3 or 4 pieces.
  2. Heat the oil in a sauté pan over medium-low heat. Add the garlic and rosemary sprig, then sauté until the oil becomes perfumed with the garlic and rosemary aroma, 3 to 4 min. Pay attention not to let them burn.
  3. Add the sausages, then sauté until they become lightly coloured, 2 to 3 min. Turn them a few times while cooking. Add the tomato sauce then cook 8-10 min over medium heat, tossing occasionally. Season with salt and pepper to taste. Serve.

Remarks

These sausages may be served on rice, pasta, couscous or bread.

Nutrition Facts Table

Nutrition Facts

per 1 serving (110g)

Amount

% DV*

* DV = Daily Value

Calories

290

Fat

24 g

37 %

Saturated 8 g
+ Trans 0 g

38 %

Cholesterol

40 mg

Sodium

880 mg

36 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

2 g

Protein

13 g

Vitamin A

10 %

Vitamin C

8 %

Calcium

2 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

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Claims

Free :
Added Sugar
Source of :
Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin D, Vitamin E, Vitamin K
Good source of :
Niacin, Vitamin B6, Zinc
Excellent source of :
Selenium, Vitamin B1, Vitamin B12

More info


This recipe is in the following categories: Pork | Main courses/Entrées | Diabetes-friendly | Italian


My Mother's Tomato Sauce

My Mother's Tomato Sauce

The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.

625 ml (2.5 cups)
Preparation 10 min
Cooking 20 min


Ingredients

1 2/3 cup canned tomatoes (diced)   400 g
1 clove garlic    
1/2 onions, finely chopped   100 g
1/2 carrots, finely chopped   50 g
1/4 stalk celery, finely chopped   18 g
1 tbsp olive oil   15 mL
1 1/2 tbsp butter, unsalted   20 g
1/2 tsp salt   2 g
1/4 tsp ground pepper   1 g

Before you start

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.

Method

  1. Finely chop the onion, carrot, celery, and garlic.
  2. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
  3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.

Remarks

This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegetarian | Italian

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