Sauté finely chopped onions in 4 tbsp oil until soft. Add the long grain rice and sauté for 3 minutes. Extinguish with wine and clear soup. Add salt, pepper and saffron. Simmer gently for 10 minutes with the lid on.
Clean peppers, dice finely. Roast in remaining oil for 5 minutes. Remove from the frying pan. Cut meat into cubes and brown heartily all around in the same oil, remove. Fry the cabanossi (in slices) also in the oil. Mix the peppers, meat and sausage with the long grain rice. Cook for another 10 minutes. Mix in halved olives, season everything together spicily.
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