OVEN-BAKED RING BOLOGNA ON A BED OF PEPERONATA
This is a "junk food" dish you might cook up whenever you are in a hurry and/or the kitchen cupboard seems rather empty, although, at least in my family, eating this will put us off sausages for at least a year :-)
The peperonata, on the other hand, is a nice accompaniment to many other meat or fish dishes.
1 package (580 g) Finnish "HK Sininen Lenkki" ring bologna (or other large, mild, bologna-type sausage in ring form)
flavourful and/or sharpish cheese (eg Finnish Turunmaa, Finnish Mustaleima Emmental, Gruyère, cheddar, etc)
(sharp or sweet mustard)
3 medium bell peppers (red, yellow, orange)
1 medium green bell pepper
1 large onion
a few garlic cloves
1 can (400 g) whole tomatoes (about 240 g)
pinch of dried basil and chives (or other herbs)
Start with preparing the peperonata. Cut off the tops of the bell peppers, remove the core and seeds and slice the peppers into strips lengthwise.
Top and tail the onion, halve it lengthwise and peel the halves. Thinly slice the halves lengthwise.
Drain the canned tomatoes, slice them and remove the stalks. Reserve the liquid.
Peel and crush the garlic cloves or press them through a garlic press.
Place the vegetables on the bottom of an oven dish and mix in the liquid from the tomatoes. Season with salt, pepper and herbs and drizzle some honey on top (see the picture on right).
Bake the dish, uncovered, at 200 °C for about 30 minutes, stirring a couple of times during baking.
Meanwhile, unwrap the sausage and remove its casing. Cut crosswise slits into the sausage halves and fill them with pieces of cheese (see the picture on right). In addition, you can smear the slits with mustard, if you like.
Take out the peperonata and place the stuffed sausage ring in the dish. Continue baking for about 25 minutes, or until the sausage is slightly browned and the cheese melting and bubbly.
Cut the sausage in chunky pieces and serve with the peperonata vegetables.
Recipe source: adapted from "Uunimakkara ja peperonata-kasviksia", Yhteishyvä Ruokalehti, August/2006.