Sausages And Sauce Recipe

Prep

Remove chilled smoked sausages from refrigerator 20–30 minutes before cooking to take the chill off. Pat dry with paper towel and lightly season with 1/2 tsp sea salt and 1 tsp freshly ground black pepper.

Cook

Heat 2 tbs olive oil in a large skillet over medium heat. Add sausages and cook, turning every 3–4 minutes, until browned on all sides and an instant-read thermometer inserted into the center reads 150–155°F (65–68°C), about 12–16 minutes depending on size. If sausages begin to brown too quickly, reduce heat to medium-low and cover for the last 4–6 minutes to ensure cooked through without burning.

When sausages are cooked, transfer to a plate and tent loosely with foil to rest 5 minutes before slicing or serving whole.

Sauté aromatics

In a medium saucepan, heat 2 tbs extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and beginning to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Add the crushed Valaroso Pear tomatoes (use canned 28 oz or fresh peeled/crushed tomatoes), stirring to combine. Add 1 tsp granulated sugar, 1 tsp salt, 0.5 tsp freshly ground black pepper, 1 tsp dried oregano, and 0.25 tsp red pepper flakes. Bring to a gentle simmer over medium-low heat.

Simmer

Reduce heat and let the sauce simmer gently, partially covered, for 20–25 minutes, stirring occasionally, until it slightly thickens and flavors meld. If using very acidic tomatoes, taste and adjust sugar/salt as needed.

Finish

Stir in 0.25 cup torn fresh basil and remove from heat. Taste and adjust seasoning. If you prefer a smoother sauce, gently mash with a spoon or pulse briefly with an immersion blender to reach desired texture. Keep warm until ready to serve.

Activate yeast

In a small bowl, combine 1.5 cups warm water (105–115°F), 2.25 tsp active dry yeast, and 1 tsp sugar. Stir and let sit until foamy, about 5–10 minutes. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Make dough

In a large bowl, whisk together 3.5 cups all-purpose flour and 1 tsp fine sea salt. Make a well and pour in the foamy yeast mixture and 1/4 cup extra-virgin olive oil. Stir with a wooden spoon until a rough shaggy dough forms.

First rise

Turn the dough onto a lightly floured surface and knead briefly 4–5 minutes until smooth and slightly elastic (the dough should be tacky but not sticky). Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape and second rise

Oil a 9x13-inch (or similar) baking pan with 1 tbs olive oil. Transfer the risen dough to the pan and press it gently to spread to the edges. If the dough resists, let rest 10 minutes and continue. Cover and let rise a second time until puffy, about 25–35 minutes.

Dimple and bake

Preheat oven to 425°F (220°C). Using your fingertips, dimple the surface of the dough evenly, pressing down to create little wells. Drizzle remaining olive oil over the top, sprinkle with 1 tsp coarse sea salt and 1 tsp chopped fresh rosemary (optional). Bake on the middle rack until golden brown and cooked through, about 18–22 minutes.

Cool

Remove focaccia from oven and let cool in the pan 5 minutes, then transfer to a wire rack. Cut into pieces for serving warm or at room temperature.

Slice or leave sausages whole and arrange on a platter. Spoon generous ladles of warm Valaroso Pear tomato sauce over or beside the sausages so each portion can be sauced to taste.

Cut focaccia into squares or long slices. Serve alongside the sausages and sauce. Finish with torn fresh basil leaves, a drizzle of extra-virgin olive oil, and an optional lemon wedge for brightness. Offer additional red pepper flakes and salt at the table.