Pomarola sausages are a classic recipe that you should not stop doing. The key to the success of this dish is to prepare it correctly so that it is not too fatty and does not fall heavy. But do not worry, if you follow this recipe to the letter, you will get spectacular sausages. This recipe is ideal for when you have invited people to eat, since it does not carry many ingredients and it is very easy to do. In addition, we will cook the recipe to the album, following the traditional method! Stay in recipes and discover with us how to make chorizo to Pomarola.
| 🚻 3 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make chorizo to the pomarola: |
| 3 chorizos 1 large onion ½ red bell pepper 400 grams of cubet -sin Neutral oil dessert 1 clove of garlic 100 cubic centimeters of white wine or red |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make chorizo to the pomarola:
1. To start preparing the chorizos recipe to the pomerola to the album, boil the sausages for 10 minutes. In this way, they will lose some fat and the preparation will not be so heavy.
2. While the sausage is cooked, pela and itch the onion. Dorla with 1 teaspoon of oil on the hot disc and, once it is transparent, lower the heat halfway. Add the red bell pepper and minced garlic clip. I skip them for 5 minutes.
3. Once that time has passed, raise the fire and add the wine. Keep the high heat until you feel smell of alcohol.
4. When the alcohol has evaporated, lower the heat to the minimum and add the tomato, the condiments, the whiten chorizos and the necessary amount of boiling water to cover the sausages to half. Cover the album and cook your sausages to the Pomarola for 30 minutes. After that time, gy them and cook them 30 more minutes.
5. You can already enjoy these delicious sausages to Pomarola to the album. If you don know what to serve them, then we recommend some perfect garrisons for this dish.
