Spicy Soujouk with Tomatoes

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Slice the soujouk sausage into 1/4 inch thick rounds.

   Ca. 5 min.

   Kokkens note: Ensure uniform slices for even cooking.

2. 2

   Heat the olive oil in a large skillet over medium heat.

   Ca. 1 min.

3. 3

   Add the sliced soujouk to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy.

   Ca. 6 min.

   Kokkens note: Soujouk releases its own fat, so you may not need much olive oil.

4. 4

   Drain any excess fat from the skillet, leaving a small amount for flavor.

   Ca. 1 min.

   Kokkens note: Carefully tilt the pan and use a spoon or paper towel to remove fat.

5. 5

   Add the minced garlic to the skillet and cook for 1 minute until fragrant.

   Ca. 1 min.

   Kokkens note: Do not burn the garlic; it should just become aromatic.

6. 6

   Stir in the diced tomato and cook for another 3-5 minutes, until the tomatoes soften slightly and release their juices.

   Ca. 4 min.

7. 7

   Remove from heat and transfer the soujouk mixture to a serving dish.

8. 8

   Garnish with fresh chopped parsley before serving.