Summary

Ingredients

• 800 g bell pepper (s), red, yellow, reen
• 2 onions)
• 2 cloves garlic)
• 500 g tomato (s), peeled
• 120 ml olive oil
• 600 g Nurember rilled sausaes
• 1 teaspoon oregano, dried
• 2 teaspoons dried thyme
• 100 ml water
• 400 ml red wine, drier
• salt and pepper
• sugar

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Instructions

1. Wash, dry, halve the peppers, remove the seeds and cut into strips approx. 1 cm wide. Peel the onion and garlic and cut into fine cubes. Also cut the tomatoes into cubes.
2. Heat the olive oil in a pan and brown the sausages on all sides. Remove with a slotted spoon and drain on kitchen paper.
3. Put the onion and garlic in the pan and sweat until translucent, then add the peppers and cook for about 10 minutes. Then add the sausages and tomato cubes, add oregano and thyme and top up with water and red wine. Season to taste with salt, pepper and sugar. Let the whole thing stew on a low flame for 40 minutes.