Friarielli with Sausages: A Flavourful and Easy-to-Prepare Recipe

Friarielli with sausages are one of those dishes that immediately bring warmth and flavour to the table. In my family, we cook them often because everyone, young and old, loves them, and as soon as they start cooking, you can smell the aroma that hints at how delicious the dish is.

I prepare them slowly, covered, because only in this way do the friarielli stay tender and the sausages juicy, retaining all their authentic flavour. In my version, I always add Gaeta olives: juicy and slightly sweet-and-sour, they are a small personal touch that makes the dish special.

I often serve them with warm panuozzo or a piadina with fresh buffalo mozzarella or fior di latte: the contrast between the sweet-and-bitter of the friarielli, the saltiness of the sausages, and the creaminess of the cheese creates an irresistible balance. In this guide, I’ll show you step-by-step how to get tender friarielli, juicy sausages, and a perfect dish to serve without any stress.

How to Cook Friarielli and Sausages with Black Olives

Friarielli with Sausages

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins

Servings: 4

Ingredients

• 600 grams friarielli
• 4 sausages
• 4 cloves of garlic
• 80 grams Gaeta olives (about 15-20 olives, pitted)
• to taste extra virgin olive oil

Preparation

Video ON

1. Remove the thickest and toughest stems from the friarielli.

1. Immerse them in cold water and rinse them thoroughly, then let them drain.

1. Pit the Gaeta olives and set them aside.

1. Pour a generous amount of extra virgin olive oil into a large pan and lightly brown the garlic cloves.

1. Add the sausages and brown them well on both sides.

1. Add the friarielli to the pan, distribute them evenly, cover with a lid, and stew over low heat for about 10 minutes, so as to trap the steam and prevent them from drying out.

1. Add the olives, close the lid, and finish cooking always over low heat for about 30 minutes.

   Important note: do not let the friarielli dry out too much. Depending on their freshness, they may release more or less water: if you see them drying out during cooking, add a very small amount of water, close the lid, and let them finish cooking slowly.

Straporito Consiglia:

Ficacci – Olive Nere Di Gaeta Dop 4X225g (900g)

L’oliva più prestigiosa in cucina, il tocco di classe. Oliva di Gaeta DOP, la più famosa e apprezzata dai consumatori italiani.

Guarda

Lagostina Intensive Pro, Padella Antiaderente 26 cm, Rivestimento Titanio Antigraffio, Cottura Rapida e Uniforme

PADELLA ANTIADERENTE 26 cm offre quotidianamente resistenza ai graffi durante la cottura, con un robusto rivestimento antiaderente a 6 strati compatibile con gli utensili in metallo

Guarda

In qualità di Affiliato Amazon potrei ricevere un guadagno dagli acquisti idonei, acquista attraverso il mio Blog per aiutarmi.

Variations of Friarielli with Sausages

• With chilli: one or two small chillies added raw to the oil give a spicy touch that enhances the flavour of the dish without overpowering the other ingredients.
• In baked goods and doughs: friarielli prepared this way, tender and juicy, are also excellent for pizzas, focaccias, or savoury casatielli. They retain their flavour and texture without drying out.
• Small extras: Gaeta olives, a drizzle of flavoured oil, or some slices of melting cheese can further enrich the recipe.

How to Store

Perfect to take as a packed lunch for work or to reheat quickly without losing tenderness and flavour.

Friarielli with sausages can be stored in the refrigerator for 1–2 days in an airtight container.