SAUSAGE COOKED IN WHITE WINE
This exquisite sauce is not hard to make, but what it does to the lowly sausage link is hard to believe.
Provided by southern chef in lo
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown the sausage slowly in skillet, pricking skins first to prevent burning. Remove and drain on paper towels; discard the fat in the pan.
- Melt the butter in the same pan; add the chives and the flour.
- Cook over low heat for 2 to 3 minutes, add thyme, bay leaf, marjoram, and wine, stirring to blend well. Simmer for 20 minutes.
- Return the sausage to the skillet and heat in sauce until sauce thickens.
- Remove from heat and discard bay leaf.
- Serve with mashed potatoes, omelet, or popovers.
SAUSAGES BRAISED IN WHITE WINE
Make and share this Sausages Braised in White Wine recipe from Food.com.
Provided by Sackville
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Butter a heavy, heatproof dish.
- Place the sausages in the pan with the oil and set over a medium heat.
- Brown them on all sides very lightly.
- Scatter over the shallots and cook for a minute or so, then add all the other ingredients except the parsley.
- Cover and simmer for 15 minutes till the sausages are tight and tender.
- Check from time to time that the liquid has not completely evaporated- there should be just enough left to make a bit of a sauce with.
- Lift out the sausages, drop in a large knob of cold butter and stir in till the sauce thickens.
- Scatter parsley and serve hot.
Nutrition Facts : Calories 435, Fat 29.4, SaturatedFat 10.5, Cholesterol 61.5, Sodium 553.3, Carbohydrate 8.4, Sugar 1.6, Protein 12.3
TAPAS STYLE SAUSAGE IN WHITE WINE
Make and share this Tapas Style Sausage in White Wine recipe from Food.com.
Provided by Kanzeda
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil over medium heat in skillet and brown the sauces all over. Drain on paper towels then slice diagonally into 1 1/2 inch pieces.
- Add the garlic to the hot pan and cook stirring over medium heat for 30 sec.
- Increase heat to high and add wine and chicken stock.Simmer 3 minutes of until the liquid is reduced by 2/3rds.
- Return sausages to pan, and heat through stirring constantly, about 30 sec.
- Remove from heat and season with parsley salt and pepper.
Nutrition Facts : Calories 336.6, Fat 25.1, SaturatedFat 8.3, Cholesterol 47.8, Sodium 1025.3, Carbohydrate 5.1, Fiber 0.1, Sugar 1.2, Protein 16.3
SAUSAGES BRAISED WITH LENTILS
A warming winter dish - lovely with mashed potato and a green vegetable. Puy lentils can be substituted for the black beluga lentils, but will need to cook for a little longer. The recipe also works well with pork or venison sausages.
Provided by Hawthorne
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saute pan and brown the sausages (they do not need to be fully cooked).
- Meanwhile, finely dice the onion, celery and carrot, and finely chop the garlic.
- Remove the sausages from the pan, and add the diced vegetables, then saute over a medium heat until softened but not browned.
- Rinse the lentils, then add to the pan along with the red wine. Bring to the boil, and reduce the wine until it is syrupy, Stir in the chicken stock and sliced mushrooms, and nestle the sausages into the mixture. Place the sprig of rosemary (or thyme if you prefer it) on top.
- Cover and simmer for 30 minutes until the lentils are fully cooked.
- Discard the rosemary (or thyme), and reduce any excess liquid over a high heat - you want a syrupy sauce to remain.
- Stir in the redcurrant jelly, and season to taste.
Nutrition Facts : Calories 332.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 3, Sodium 473.9, Carbohydrate 46.1, Fiber 17.1, Sugar 8.8, Protein 17
VENISON SAUSAGES BRAISED IN RED WINE
Make and share this Venison Sausages Braised in Red Wine recipe from Food.com.
Provided by hectorthebat
Categories Deer
Time 31m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375F/Mark 5. Separate sausages. Melt butter in heavy based frying pan. Add shallot or onion and garlic and cook for 2-3 minutes. Add sausages and cook on all sides for 4-5 minutes. Pour red wine into pan, add bouquet of herbs, celery and allspice, and bring to the boil. Transfer pan contents to preheated oven dish and cook for 15-20 minutes or until sausages are cooked. Remove herbs and transfer sausages to a hot serving dish.
- Blend potato flour with tablespoon cold water and stir into oven dish with redcurrant jelly. Stir the sauce until it thickens. Season to taste, pour over sausages and sprinkle chopped parsley or chives on top. Serve with creamed potatoes.
Nutrition Facts : Calories 877.6, Fat 71, SaturatedFat 25.8, Cholesterol 146.9, Sodium 2126.8, Carbohydrate 16.9, Fiber 0.2, Sugar 5.9, Protein 27.7
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