Bratwurst with olives and rosemary

Ingredients for 4 servings:

• 600 g salsicce (thick pork sausages)
• 2 garlic cloves
• 2 tbsp extra virgin olive oil
• 1 handful of small, black olives, preferably without stones
• 1 bay leaf
• 1 sprig(s) rosemary, alternatively 1/4 to 1/2 tsp dried rosemary
• Salt
• 1 jar white wine
• 1 cup meat broth

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Sausage all’Occelletto

Pierce the sausages several times with a fork, then cut into 5 cm long pieces. Lightly crush the garlic cloves. Heat olive oil in a pan and briefly sauté the garlic. Add the sausages and sear well on all sides. Skim off any excess fat. Add the olives, bay leaf, and rosemary. Pour in the white wine and reduce. Pour in the hot meat broth and simmer the sausages, covered, for about 10 minutes. Remove the garlic, bay leaf, and rosemary sprig and check if the sauce needs salt. Serve the sausage dish with plenty of white bread to scoop up the delicious sauce.