Sausages In Hearty Red Wine Sauce Recipes

SAVORY ITALIAN SAUSAGE SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute garlic until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
• Stir in mushrooms, basil and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, red pepper flakes, and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.

BOLOGNESE SAUCE

Steps:

• Add the oil to a dutch oven, or heavy bottomed pot over medium-low heat. Add the carrots, celery and onion and brown for 15 minutes
• Turn the heat up to medium, then add the ground beef to the pot and cook until browned though. Drain any grease from the pot, then season with salt, pepper nutmeg and fresh garlic.
• Stir in the tomato paste, then pour in the wine, making sure to scrape up the bottom of the pot. Bring to a simmer and leet reduce for 2-3 minutes.
• Pour in the milk and tomatoes, stir and bring to a simmer.
• Turn the heat back to low, stir and then let the sauce cook for for 1 1/2 hours, stirring occasionally.

SPAGHETTI WITH ITALIAN SAUSAGE RED SAUCE

Steps:

• Cook pasta according to package instructions. Tip: Salt the water heavily as this is your only chance to season the pasta.
• While pasta is cooking, heat a large, deep skillet over medium high heat and spray with cooking spray. Remove sausage from casing and cook in pan until golden brown, using a wooden spoon to break the sausage into bite-sized pieces.
• When the sausage is cooked, add the onion, garlic, oregano and fennel seeds to the pan, along with a pinch of salt and pepper. Continue cooking until the onions are soft and translucent, about 6-7 minutes.
• Deglaze the pan with red wine using the wooden spoon to scape up any browned bits from the bottom. Stir in whole peeled tomatoes and tomato sauce then gently break down the whole peeled tomatoes with the wooden spoon. Alternatively, you can use scissors.
• Bring the sauce to a boil then reduce to low and simmer for 10 minutes. Stir in pasta and garnish with cheese and basil before serving.

CHICKEN AND SAUSAGE RECIPE WITH PEPPERS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Place baby potatoes in a cast-iron skillet, drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon each of salt and black pepper. Cook in the preheated oven for 20 minutes. Remove from the oven and set aside when time is up. Note: the potatoes will finish cooking later in the sauce.
• Meanwhile, season chicken thighs with 1/4 teaspoon each of salt and pepper.
• Heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat on the stovetop.Note: The pan should have a lid for use later.
• Place the chicken in the pan and brown for 5 to 7 minutes on one side. Flip the chicken to the other side and brown for another 5 to 7 minutes. Transfer the chicken to a plate and set aside. Note: Chicken is not cooked at this point, we're just adding a little colour to it.
• Add the sausages to the pan and brown for 2 to 3 minutes on one side. Flip the sausages and brown on the other side for another 2 to 3 minutes. Transfer sausages to a plate and set aside. Note: Sausages are not cooked at this point.
• Remove any excess oil from the pan. Add remaining 1/2 tablespoon of olive oil. Add onion and cook, stirring often, for about 2 minutes.
• Deglaze with chicken broth (loosening up any brown bits on the bottom of the pan from the chicken and sausages with a wooden spoon) and cook until the broth is reduced by half, about 5 minutes. Stir in garlic and cook for 1 minute more.
• Add peppers, mushrooms, cooked potatoes, herbs, crushed red pepper flakes, remaining 1/2 teaspoon each of salt and black pepper. Cook, stirring, for about 3 to 4 minutes.
• Make a little space in the centre of the pan by pushing veggies to one side. Add tomato paste and stir in.
• Add tomatoes and stir.
• Place reserved chicken and sausages (and any juices) back into pan, tucking into the sauce and covering with it. Bring to a simmer (you want to maintain a gentle bubbling as it cooks) and cover with a lid. Cook, stirring about halfway so the sauce doesn't stick to the bottom of the pan, for 30 to 35 minutes or until the potatoes are fork-tender and the chicken and sausages are fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit and the internal temperature of the sausage reaches 160 degrees Fahrenheit when checked with an instant-read meat thermometer). I actually enjoy dark meat chicken cooked a little longer, about an internal temperature of 175 to 185 degrees Fahrenheit or so.Note: To check the internal temperature of the chicken, insert the instant-read meat thermometer into the thickest part of the meat, all the way to the middle, without touching any bone, fat or gristle. To check the internal temperature of the sausage, insert the instant-read meat thermometer into the end of the sausage. Remove the thermometer from the food after checking the temperature.
• Stir in balsamic vinegar. Season with additional salt and pepper, if desired, to taste.
• Garnish with parsley and Parmesan. Serve and enjoy! Great with a hunk of crusty bread to soak up that delicious sauce.

HEARTY SAUSAGE, BEAN AND RED WINE CASSEROLE

Steps:

• Heat the oil in a casserole dish. Add the sausage and brown. Remove the sausage and set to one side. Add the onion, celery and thyme and cook for 5 minutes.
• Add the tomato puree and flour and cook for approx 1 minute.
• Pour in the wine, bring to the boil and bubble to reduce it by about 2/3rds. Add the stock and bring back to the boil, then reduce the heat to a simmer.
• Halve the sausages diagonally and return them to the pan. Simmer for 15 minutes until the sausage cooks through and the sauce thickens.
• Stir in the beans and cook for a further 5-10 minutes to heat them through; season to taste.

SAUSAGE AND MUSHROOM RAGU

Steps:

• Melt the butter in a skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds.
• Add the mushrooms and onions and cook stirring until the mushrooms have released their liquid. About 5 minutes.
• Add the sausage and cook for about 10 minutes, breaking up the clumps with a wooden spoon. If there is a lot of fat, drain off the excess.
• Turn the heat to medium high and add the wine. Let the wine come to a boil and cook, stirring, scraping up any brown bits, until the wine has almost all evaporated. About 5 minutes.
• Stir in the broth, cinnamon and a grind or two of fresh black pepper. Simmer until the the broth has been reduced by about half. About 5-6 minutes.
• Turn the heat back down to medium and stir in the tomatoes. Cook for about 5 minutes.
• While the sauce is simmering, cook the pasta for one minute less that the package directions. Drain and reserve about 1/2 cup of the pasta water.
• Add the pasta to the skillet and stir to combine. The pasta will finish cooking in the sauce. Taste and adjust the seasoning. Add a little of the pasta water if needed.

SAUSAGES IN HEARTY RED WINE SAUCE

Steps:

• Brown sausages in oil.
• Add remaining ingredients and stir.
• Boil gently, uncovered, for 5 to 10 minutes, stirring often.
• Serve over hot rice or pasta.

SAUSAGES IN A RED WINE SAUCE WITH DUCHESS POTATOES

Steps:

• For the Duchess potatoes, preheat the oven to 220C/425F/Gas 7.
• Arrange a bed of salt on a baking tray. Place the potatoes on the salt and bake in the oven for an hour.
• For the sausages in red wine sauce, preheat the oven to 180C/350F/Gas 4.
• Heat the dripping in a casserole with a lid. Add the sausages and fry them to colour well all round and then remove from the pan.
• Add the leek and onion to the pan and fry gently to colour them. Add the tomatoes, garlic, thyme, bay leaf, wine and stock.
• Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes.
• Remove from the oven and remove the sausages and keep them warm. Remove the thyme and the bay leaf and discard. Heat the dish on the hob to reduce the sauce to a thicker consistency.
• Blend the sauce using a hand-blender and then pass it through a fine metal sieve to make it smooth. Set aside and keep warm.
• Heat a frying pan and add half of the butter and one tablespoon of oil and add the mushrooms. Fry until lightly coloured, then add the ham and fry to colour it too. Remove the ham and mushrooms from the pan and drain on kitchen paper.
• Add the rest of the butter and the oil to the pan and heat. Once hot, add the bread and cook until golden-brown, then add it to the mushrooms and ham.
• To finish the Duchess potatoes, cut the potatoes in half and scoop out the middles, then pass through a potato ricer into a clean bowl.
• Beat in the egg yolks and apple purée. Season with a little nutmeg, salt and pepper.
• Preheat the grill to high and line a baking tray with non-stick baking paper.
• Put the potato mixture into a piping bag fitted with a star-shaped nozzle. Pipe a border of the potato around the edge of each serving plate. Put the plates under the grill to dry slightly.
• Beat egg with a little water, then brush over the potato border, then colour quickly under the grill.
• To serve, share the sausages between the plates, placing them in the middle of the potato border, pour the sauce over the sausages, sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate.