Non-VegetarianMolisana cuisine Main Course

Salsicce Molisane con Peperoni

Name: Salsicce Molisane con Peperoni
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Molisana
Ingredients: 600 g fresh coarse pork sausages; 2 whole Red bell peppers; 2 whole yellow bell peppers; 45 ml Extra virgin olive oil; 2 cloves Garlic cloves; 80 ml Dry white wine; 3 g wild fennel seeds; 4 g Fine sea salt; 1 g dried chilli flakes

A classic Molisano skillet dinner of coarse pork sausages cooked gently with sweet peppers, garlic, and wild fennel seed. Known locally as salsicce e peperoni.

🇮🇹Italy· Molise

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 490 kcal

Ingredients

0 of 9 gathered

Servings

600 g fresh coarse pork sausages — ideally seasoned with fennel seed and pepper
2 whole Red bell peppers — deseeded and sliced into 2 cm strips
2 whole yellow bell peppers — deseeded and sliced into 2 cm strips
45 ml Extra virgin olive oil — divided
2 cloves Garlic cloves — peeled and lightly crushed
80 ml Dry white wine — such as Trebbiano or Falanghina
3 g wild fennel seeds — lightly bruised
4 g Fine sea salt — to season peppers
1 g dried chilli flakes — peperoncino

Equipment

•Large heavy-bottomed frying pan or skillet
•Chef's knife
•Chopping board
•Tongs
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 490 kcal
fat: 38 g
carbs: 12 g
fibre: 3 g
protein: 26 g
calories: 490 kcal

Instructions

1
Prick each sausage a few times with a fork to release excess fat evenly.
2
Heat 15 ml of olive oil in a large skillet over medium heat.
3
Add the sausages and brown on all sides until golden, about 8 minutes.
4
Pour in the white wine and let it bubble until the alcohol smell evaporates.
5
Transfer the browned sausages to a plate, leaving the rendered fat in the pan.
6
Add the remaining olive oil, crushed garlic, and chilli flakes to the skillet over medium-low heat.
7
Stir the garlic until fragrant and pale gold, about 1 minute.
8
Tumble the sliced peppers into the pan, season with salt and fennel seeds, and toss well.
9
Cover the pan and cook for 15 minutes, stirring occasionally until the peppers soften.
10
Return the sausages and their resting juices to the pan with the softened peppers.
11
Uncover and simmer together for 10 minutes until the peppers are jammy and the sausages are fully cooked through.
12
Discard the garlic cloves and serve hot directly from the pan.

Chef's tips

Cook the peppers covered for the first half so they steam and collapse without scorching. Use thick-walled red and yellow peppers for the richest natural sweetness against the savoury pork.

Ingredient substitutions

fresh coarse pork sausages → mild Italian pork sausages without added herbs or cheese
wild fennel seeds → standard sweet fennel seeds, lightly cracked in a mortar

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a covered skillet over medium-low heat with a splash of water until piping hot.

Common mistakes to avoid

•Cooking peppers over high heat without a lid, causing them to char before softening through
•Slicing the peppers too thinly so they disintegrate into mush rather than holding tender strips
•Discarding the sausage browning juices, which provide the primary savoury base for the peppers

Serving suggestions

Serve alongside thick slices of crusty durum wheat loaf to mop up the juicesPair with a glass of crisp Molisano white wine or light red TintiliaAccompany with a simple bitter leaf salad dressed with olive oil and vinegar