Moroccan Cabbage Sausage

Ingredients

• 200 g of smoked bacon
• 100 g of onion
• 100 g of sweet onion
• 50 g of zucchini
• 50 g of bell peppers
• 2 lettuce leaves
• 1 teaspoon of chili powder
• 1 teaspoon of sugar
• 1 teaspoon of salt
• olive oil
• 1 onion
• 200 g of marzolino onion

Method

1. Cut the smoked bacon into cubes and fry it in a pan with a bit of olive oil until it becomes crispy.
2. Dice the onions and add them to the bacon, stir well.
3. Add the sweet onions, zucchini, and bell peppers, diced, stir and let cook for about 10 minutes.
4. While the vegetables are cooking, dice the marzolino onion and the sweet onion.
5. Add the lettuce leaves and the diced vegetables, stir and add salt, chili powder, and sugar.
6. Cook on medium heat for another 5-7 minutes, stirring occasionally.
7. Let the preparation cool down and then put it in a freezer bag or a sealed container, refrigerate for 24 hours before using it as a sausage.
8. To serve, fry the Moroccan Cabbage Sausage in a pan with a bit of olive oil on medium heat until it becomes golden and crispy.