- 8 fresh pure pork (Italian style) sausages
- 800g canned whole peeled tomatoes, crushed roughly with a fork
- 1 medium onion, thinly sliced
- 8 tbsp extra virgin olive oil
- 2 bay leaves
- wild fennel seeds
- fresh parsley, chopped finely
- pecorino romano cheese, to taste
- 75ml red wine
- salt and pepper
Separate the fresh pure pork sausages and prick the skin of each sausage all over with a fork.
Sauté the sliced onion in extra virgin olive oil in a non-stick frying pan for a few minutes over a low heat until the onion is soft and slightly golden. Then add the sausages and brown all over, turning with a wooden spoon.
When the sausages are brown, add the red wine and turn up the heat to let it evaporate. Turn the sausages often so that they are well-flavoured with the wine.
Add the crushed tomatoes to the sausages, Salt and add a pinch of pepper, the bay leaves and a few wild fennel seeds. Mix well and cook over medium heat until the tomato sauce has thickened and the sausages cooked through. Then add the chopped parsley and a sprinkling of grated pecorino romano cheese and mix well.
Let the dish rest for a few minutes and then serve the sausages with the tomato sauce, piping hot.