Salsiccia di Brugnato with Roasted Vegetables

Ingredients

• 4 Italian sausages (about 1 pound / 450g) 4 Italian sausages (about 1 pound / 450g)
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 zucchini, sliced 2 zucchini, sliced
• 1 red onion, sliced 1 red onion, sliced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
3. 3.
   Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
4. 4.
   While the vegetables are roasting, heat a skillet over medium heat and add the Italian sausages. Cook the sausages for about 10-12 minutes, turning occasionally, until they are browned and cooked through.
5. 5.
   Serve the roasted vegetables alongside the cooked sausages and enjoy!

Treat your ingredients with care...

• Italian sausages — Ensure the sausages are cooked thoroughly to an internal temperature of 160°F (71°C) to ensure food safety.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the roasted vegetables.
• Serve the Salsiccia di Brugnato with crusty Italian bread to soak up the flavorful juices.
• Feel free to customize the roasted vegetable medley by adding other seasonal vegetables such as eggplant or cherry tomatoes.
• If you prefer a smoky flavor, grill the sausages instead of pan-searing them.
• Leftovers can be enjoyed the next day in a sandwich or sliced and added to pasta dishes.

Serving advice

Serve the Salsiccia di Brugnato with roasted vegetables on a large platter, allowing guests to help themselves. Garnish with fresh herbs like parsley or basil for an extra pop of color and flavor.

Presentation advice

Arrange the roasted vegetables in a colorful and visually appealing manner around the sausages. Drizzle a little extra olive oil over the dish for a glossy finish.