Pomarola Sausages - Argentinean Way

Ingredients

• 4 sausages
• 2 small onions (or 1 big onion)
• 1 bunch green onion
• 1 red bell pepper
• 1 green bell pepper
• 3 overripe tomatoes
• 2 tablespoons oil
• 1 1/2 cups red wine (or 3.5 ozs)
• salt
• pepper

Directions

1. 1

   Wash the onions and cut them into fine julienne.

2. 2

   Remove the seeds from the red and green peppers and slice them thinly.

3. 3

   Wash and discard the bad parts of green onions.

4. 4

   Chop it.

5. 5

   Heat the oil in a large, deep skillet, and cook all the previously cut ingredients until softened, stirring occasionally.

6. 6

   Put the tomatoes in boiling water until the skin is loose.

7. 7

   Take them from the water and chop them.

8. 8

   Incorporate them to the skillet and add salt and pepper.

9. 9

   Keep cooking at medium temperature.

10. 10

    I recommend puncturing and boiling the sausages in water for 15 minutes, before adding them to the other ingredients in the skillet.

11. 11

    This will help to leave the fat on the water and not on the sauce.

12. 12

    Wash the sausages and puncture with a fork in several places, to prevent them from explosion during cooking.

13. 13

    Add the sausages to the skillet with the wine and simmer, uncovered, for 20 minutes or only 10 minutes if you previously boiled the sausages in water.

14. 14

    That's it!