Sausage involtini with peperonata

Sausage involtini with peperonata

Total: 50 min. | Active: 50 min.
lactose-free, Low Carb
Nutritional value / person: 557 kcal
, Fat: 36 g
, Carbohydrate: 16 g
, Protein: 38 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 Luganighe sausages sausage meat squeezed out of the skin, torn into pieces
4 dried tomatoes in oil, drained, finely chopped
3 tbsp oregano, finely chopped
2 tbsp rosemary, finely chopped
2 tbsp breadcrumbs
8 thin veal cutlets, approx. 50 g each
¼ tsp salt
a little pepper

To fry

oil for frying


1 onion, cut into thin slices
2 garlic cloves, sliced
4 bell pepper, cut into thin slices
2 tbsp tomato puree
1 dl white wine
3 dl water
1 bay leaf
½ tsp salt
a little pepper
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How it's done

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Mix the sausage meat, tomatoes, herbs and breadcrumbs. Season the cutlets, spread the sausage mixture on top of the cutlets, roll up and tie with kitchen twine or secure with toothpicks, if necessary.

To fry

Heat the oil in a non-stick frying pan, fry the involtini on all sides for approx. 5 mins. Remove, wipe the cooking fat from the pan, add a dash of oil to the pan.


Briefly sauté the onion and garlic, add the pepper and cook for approx. 5 mins. Add the tomato puree and cook briefly, pour in the wine, reduce slightly. Pour in the water, add the bay leaf, season, simmer for approx. 20 mins. Return the involtini to the pan, simmer for approx. 10 mins.

Good to know
Serve with: Rosemary potatoes

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