*INGREDIENTS (2-4P, it depends on your hunger 🙂 )
°6 TO 8 ITALIAN SAUSAGES WITH FENNEL (artisanal, not those from the supermarket)
°2 YELLOW PEPPERS
°2 RED PEPPERS, CUT INTO STRIPS
°1 LARGE RED ONION, SLICED
°1/2 C.A.T. DRIED CHILI PEPPER, PRETTY COARSE
°1 C.A.T. OF FENNEL SEEDS
°A PINCH OF ESPELETTE PEPPER
2 CASES. OLIVE OIL
°A HANDFUL OF PITTED BLACK OLIVES
°20 BASIL LEAVES, CHOPPED
°Italian sausages, peppers, red onion, fennel seeds, pepper, Espelette pepper, chili, black olives, basil
Preheat the oven to 200°C.
Place the onion in the bottom of the dish. On top, place the peppers. Season with chili, Espelette pepper, salt and fennel seeds. Pour the olive oil. Mix everything well, trying to keep the onions in the bottom of the dish as much as possible.
Place the sausages on top.
Bake for 1 hour 20 minutes, stirring every 30 minutes and turning the sausages every 30 minutes as well. If your sausage is already well cooked, but the peppers and onions are still bathed in a lot of juice and are therefore not caramelized enough for your taste, you can prolong the cooking and even keep the sausages warm to just prolong the cooking.
vegetables. It all depends a bit on each person’s oven and features.Take the dish out of the oven and mix in the olives and basil.
Accompany with a few plain potatoes, which will absorb the cooking juices. A delight.