I happened to have a couple of leftover’choma’ sausages from my previous ‘choma’ sausage Mshikaki recipe and it had me wondering,how else can I make this more exciting and flavourful?
These sausages are braised alongside colourful bell peppers,white onions and the star of the show,red wine.The wine cooks down to a sweet,fragrant,rich reduction infusing the sausages with all the it’s fantastic flavours,the smokiness of the sausages also transform the sauce,giving it a barbecue kinda taste while the acidity from the tomatoes balancing off sweetness from the peppers&onions.
3-4 sausage ‘choma’
1 medium red bell pepper
1 medium yellow bell pepper
1 medium green bell pepper
1/2 large white onion
1/2 cup dry red wine
1/2 cup tomatoes
1 tablespoon olive oil
Chop up your peppers into strips and your onions into half moons.
Season your sausages with salt pepper&olive oil.In a hot pan brown your sausages until well seared on both sides.I used a grill pan but you can go-ahead and use any pan in hand
In a pan,heat up 1 tablespoon olive oil,throw in your onions and peppers
Keep stirring until you get a sear and the onions&peppers are well caramelized
De-glaze the pan with the red wine on a high heat and cook until the wine is reduced by half
Reduce the heat to a simmer,add in your sausages,tomatoes and salt to taste
Cover this up and let it simmer on a low heat for 10-15 minutes
When done,serve hot with a side of choice,I went for linguine and it was finger licking good