Sausages And Sauce Recipe

Prepare Sausage Mixture

In a large bowl, combine the ground pork, minced garlic, fennel seeds, paprika, salt, black pepper, and red wine. Mix well until all ingredients are thoroughly combined.

Stuff the Sausages

Rinse the sausage casings under cold water. Using a sausage stuffer, fill the casings with the sausage mixture, being careful not to overstuff. Tie off the ends of the casings. Prick the sausages with a needle to release air.

Smoke the Sausages

Preheat your smoker to 225°F (107°C). Place the sausages in the smoker and smoke for about 2-3 hours, until they reach an internal temperature of 160°F (71°C).

Sauté Onions and Garlic

In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Add Pears and Tomatoes

Add the diced Valaroso pears and canned tomatoes to the saucepan. Stir to combine.

Simmer the Sauce

Season with salt and black pepper. Allow the sauce to simmer for 20-25 minutes, stirring occasionally, until the pears are soft and the sauce has thickened.

Finish with Basil

Remove the sauce from heat and stir in the chopped basil leaves. Set aside.

Prepare the Dough

In a large bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until frothy. Add the all-purpose flour, salt, and olive oil. Mix until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.

Shape and Bake

Preheat your oven to 425°F (220°C). Punch down the risen dough and spread it onto a greased baking sheet. Dimple the surface with your fingers and sprinkle with fresh rosemary. Drizzle with olive oil and bake for 20-25 minutes until golden brown.