WINE SAUSAGES
Serves 4
Ingredients
3TB unsalted butter
8 thin or 4 fat pork sausages
2 onions, chopped
2 shallots, finely chopped
1 TB AP/plain flour
1-1/2 cups/375ml white wine
Handful of chopped fresh parsley
Directions
Melt the butter in a large skillet. Prick the sausages with a fork to prevent them from bursting, and brown them on all sides. Remove and keep warm. Add the onions and the shallots to the pan and cook until soft, about 10 minutes. Sprinkle the flour over and stir for 1 minute to combine thoroughly. Whisk in the wine. Return the sausages and any accumulated juices to the pan, cover, and cook until they are done, about 15 minutes.
Remove the sausages and boil down the sauce if it's too liquid (which is unlikely). Spoon the sauce over the sausages and sprinkle with the parsley to serve.
Recipe courtesy of French Food At Home, by Laura Calder
I used a dry white wine and fresh locally-made bratwurst. I'd like to try this again with a more "French" sausage, but either way, this is a nice alternative to the usual sausage-in-a-bun or just slapped on a plate with a bit of mustard; it's a bit more...elegant? There's a nice sourness from the wine, which could be cut with a bit of chicken stock if you're not interested in that.
Pretty simple meal to throw together quickly, too, which is a bonus.
The CookingBites Recipe Challenge: Wine
Serves 4
Ingredients
3TB unsalted butter
8 thin or 4 fat pork sausages
2 onions, chopped
2 shallots, finely chopped
1 TB AP/plain flour
1-1/2 cups/375ml white wine
Handful of chopped fresh parsley
Directions
Melt the butter in a large skillet. Prick the sausages with a fork to prevent them from bursting, and brown them on all sides. Remove and keep warm. Add the onions and the shallots to the pan and cook until soft, about 10 minutes. Sprinkle the flour over and stir for 1 minute to combine thoroughly. Whisk in the wine. Return the sausages and any accumulated juices to the pan, cover, and cook until they are done, about 15 minutes.
Remove the sausages and boil down the sauce if it's too liquid (which is unlikely). Spoon the sauce over the sausages and sprinkle with the parsley to serve.
Recipe courtesy of French Food At Home, by Laura Calder
I used a dry white wine and fresh locally-made bratwurst. I'd like to try this again with a more "French" sausage, but either way, this is a nice alternative to the usual sausage-in-a-bun or just slapped on a plate with a bit of mustard; it's a bit more...elegant? There's a nice sourness from the wine, which could be cut with a bit of chicken stock if you're not interested in that.
Pretty simple meal to throw together quickly, too, which is a bonus.
The CookingBites Recipe Challenge: Wine
