Braised Sausages Recipes

BRAISED CHICKEN SAUSAGES

Steps:

• Put all ingredients in a large high sided saute pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve.

BEER-BRAISED SAUSAGE AND PEPPERS

Steps:

• Preheat a grill to medium high. Tear off 4 large sheets of heavy-duty foil. Divide the sausage among the foil sheets and evenly top with the bell peppers, celery, red onion and garlic. Drizzle with the olive oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with the beer. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
• Grill the foil packets, rotating halfway through, until the sausages are charred and the peppers are crisp-tender, about 20 minutes. Carefully open the packets and sprinkle with parsley.

BRAISED SAUSAGE

Steps:

• Heat dressing in large skillet on medium heat. Add sausage links; cook 5 to 8 min. or until links are evenly browned on both sides, turning after 4 min.
• Meanwhile, mix beef broth and vinegar until blended.
• Pour broth mixture over sausage links; bring to boil. Cover; simmer on medium-low heat 15 to 20 min. or until sausage links are done and evenly glazed with thickened broth mixture, turning occasionally.
• Pour pasta sauce over sausage links; cook 3 to 5 min. or until heated through, stirring occasionally.

SAUSAGES BRAISED IN WHITE WINE

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.

SAUSAGES WITH STICKY ONION GRAVY

Steps:

• Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
• For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

BRAISED SAUSAGE WITH OLIVES AND POTATOES

Steps:

• In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking, in it brown the sausage in batches, transferring it as it is browned to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion and the garlic over moderate heat, stirring, until the onion is golden, stir in the tomatoes with the juice, breaking up the tomatoes, and the sausage, and simmer the mixture, covered, for 30 minutes. Stir in the potatoes, peeled and cut into 3/4-inch pieces, and the olives, simmer the mixture, covered partially, for 15 to 20 minutes, or until the potatoes are tender, and season it with salt and pepper.

BRAISED SAUSAGE AND BEANS

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add onion, garlic, frozen carrots and sausage; cook 5 to 7 minutes, stirring occasionally, until onion and carrots are tender and sausage is no longer pink.
• Stir in beans, chicken broth and thyme. Heat to boiling. Cover; reduce heat to medium-low, and cook about 5 minutes or until hot.