Name: Sausage Provencal Chowder
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4-6 pieces Sausage; 2 pcs tomato; 2 pcs potato; 2 pcs Bell peppers; 2 pcs onion; 1 piece squash; 6 capsules garlic; 80ml olive oil; a little Provence vanilla leaves; Some salt; Some pepper

Sausage Provencal Chowder

by juju's Parisian kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Juju doesn't eat sausages often, because I think that sausages made with a bunch of additives that are generally available in supermarkets taste bad and unhealthy. And since the last time I went to Germany to taste the original, healthy-looking handmade sausage, I have been thinking about it. In the past two days, I found German sausages in the supermarket and bought them immediately. Although they are not handmade, they are still much more delicious than ordinary sausages. Moreover, juju combines the French Provence chowder method. Various vegetables and grilled sausages are not only delicious. The nutrition is super rich~! "

Sausage Provencal Chowder

1. All kinds of vegetables are cut into small pieces about 1cm in length. (Juju uses half-cut small tomatoes instead, and juju omits the zucchini, but it is recommended that you try to put zucchini as much as possible, the taste will be better)

2. Put in 60ml olive oil (about 3-4 less)

3. Sprinkle with salt and pepper, add some Provencal herb leaves, and bake for 40 minutes in an oven preheated to 200 degrees.

4. Pour 20ml olive oil into the pan

5. Fry the sausages over medium heat until the surface of the sausages is browned (the best sausages are the best, if they are German style, it’s best~)