This is one of my favourite Italian dishes. I love Tuscany and the authentic foods and rustic farmhouses that dot the landscape between vineyards and Cypress trees.
This dish reminds me of the colour of the soil, earthy terracotta.
What makes Italian sausages so different to British is that they are full of meat and seasoning. Just two sausages is enough for me as they are hearty and wholesome.
How to Guide
Brown the sausages in a heated frying pan with just a dash of olive oil. When lightly browned add a tin of Coppola San Marzono Tomatoes and the same volume of red wine, Chianti would be the perfect pairing. Add fresh herbs and cook on the hob until the wine and tomatoes are slowly simmering.
Pour the sausages and sauce into a preheated lived casserole dish, heavy glazed dish is perfect. Cover with foil and add lid to keep moisture in.
Cook in oven for about an 60-90 minutes on 180 degrees.