Sausages with bell pepper and chard

Pork sausages are the "national dish" in Umbria and there are mostly very salty. So one need to drink a lot of San Giovese with the meal :-) Or better, combine the sausages with a lot of good vegetables. I never use fat to fry sausages, they have enough of their own. I boil them initially in white wine, so they release their fat. This time I used an Orvieto Classico Vendemmia Tardiva (from Cardeto) and bingo! The sweatness of the wine and the spicyness of the sausages were a divine combination. I will bookmark the producer of these sausages too.  I got them from a  farm shop at the SS71. First sausages that survive my "too much salt" verdict.

The bell peppers had been prepared a day before, finely sliced and panfried in Olive Oil with garlic. For this dinner, I added them just at then of the sausage frying process, so they absorbed the wine/fat sauce of the sausage, very good!

The bieta (chard) I had gotten from the same farmer at the SS71, just cut.  I boiled it just 2  minutes in salted water. Then I had a good portion of it just luke warm with olive oil and a bit of  lemon, there are very few things better on earth, well there are... :-) This evening, "ripassata", this means the chard was slightly pan fried again with hot peppers, garlic and olive oil.

A dinner, asking for a good wine.

...the wines