White Sausage with Chili and Onion

White Sausage with Chili and Onion

Grilled or baked, served with tomato salsa.



  • 1 kg raw or parboiled white sausage
  • 1 onion
  • 1 chili pepper
  • 2 tablespoons olive oil
  • 2 teaspoons honey (optional)
  • Spices: salt, pepper, 1 teaspoon sweet paprika, 1/2 teaspoon hot paprika, 1 teaspoon thyme

Tomato Salsa

  • 2 tomatoes
  • 1 small spring onion (or 1/4 regular onion)
  • 1 chili pepper
  • 1/2 bunch of dill or cilantro
  • 1 tablespoon extra virgin olive oil


Sausage If using parboiled sausage, crosshatch it; if using raw sausage, leave it whole. Place in a large bowl, add thinly sliced onion, diced chili pepper, olive oil, honey, and spices. Mix thoroughly and arrange in a baking dish.

Bake in a preheated oven at 220°C uncovered for about 40 minutes. Alternatively, grill on grilling racks or in the oven using the broil function on medium heat for about 35 minutes.

Tomato Salsa Blanch tomatoes, peel, quarter, remove cores, and seeds. Dice the remaining flesh and place in a bowl.

Add finely diced spring onion, diced chili pepper, and chopped dill or cilantro. Pour in olive oil and mix well.

Season with salt and pepper just before serving to prevent the tomatoes from releasing too much juice.

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