Over time, we have made many sausage recipes, but we realized we didn’t have the basic one: sausage the pan! How could we not write the recipe that has always saved our lunches and quick dinners? Simple to make, quick, and appetizing: sausage the pan needs only one thing: a quality main ingredient. To make this preparation even more special, here’s our tip: the mescolanza of herbs and aromas will make you appreciate this meat dish even more. However, nothing prevents you from preparing the classic sausage and potatoes the pan instead of the oven! When you don’t have time for richer versions like Sausage and Potatoes with Beer ora oven versions like potatoes ora a pot with beans up to the more rustic ones with sauce, red wine, ora with friarielli, sausage the pan will be an excellent alternative!
To prepare sausage the pan, start by separating the sausages one by one if they are tied with string 1. Crush a peeled garlic clove under the back of a knife blade 2 and move to the stove. Durante a pan, pour a very small amount of oil 3,
place the sausages 4 and add the garlic along with the rosemary sprig and bay leaf 5. Let it sizzle over high heat for about 10 minutes, stirring as soon as the sides are slightly browned 6.
Remove the aromatics, lower the heat and cover with a lid 7then cook for another 10 minutes, shaking the pan occasionally 8. Here is your sausage the pan ready to be enjoyed hot, garnished with fresh herbs. Bon appétit 9.
For the translation of some texts, artificial intelligence tools may have been used.
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