Sausages In Red Wine Recipes
SAUSAGES IN HEARTY RED WINE SAUCE
A quick week night dinner. Serve over hot cooked rice or pasta with a crunchy green salad on the side. From Chatelaine Food Express Quickies.
Provided by Dreamer in Ontario
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 373.5, Fat 23.2, SaturatedFat 7.4, Cholesterol 52.2, Sodium 1903.7, Carbohydrate 17.7, Fiber 3.3, Sugar 10.9, Protein 19.2
SAUSAGES IN A RED WINE SAUCE WITH DUCHESS POTATOES
A crisp border of potato makes the perfect accompaniment to this tasty dish of sausages cooked in red wine. Equipment and preparation: You will need a piping bag fitted with a star-shaped nozzle.
Provided by Brian Turner
Categories Main course
Yield Serves 4
Number Of Ingredients 23
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.
SAUSAGES WITH MUSHROOMS AND RED WINE
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the porcini mushrooms in warm water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and cook them in a large skillet in the oil until well-browned on all sides. Drain on paper towels when done.
- In a heavy casserole, saute the onion and the garlic in two tablespoons of butter until soft. Sprinkle on the flour and cook for a minute, stirring, without burning.
- Add the tomatoes, wine and chicken stock. Season to taste, cover and simmer for 15 minutes. Add the sausages and simmer another 15 minutes, or until you are sure they are cooked.
- Slice the mushrooms and saute them in the remaining butter in a separate skillet. Season with salt and pepper and add to the sausages. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Correct seasonings and serve.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 808 milligrams, Sugar 6 grams, TransFat 1 gram
SAUSAGES IN RED WINE WITH POLENTA
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Insert the porcini mushrooms in water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and brown them under a broiler or cook them in a quarter-inch of water in a large skillet until they are well brown. Drain on paper towels when done.
- In a heavy casserole, saute the onion and garlic in two tablespoons olive oil with the rosemary or thyme until soft. Add the tomatoes and wine, season to taste, cover and simmer for 15 minutes.
- Meanwhile, slice the mushrooms and saute them in the remaining olive oil in a separate skillet. Season with salt and pepper and add to the tomato sauce with the sausages. Cook, uncovered, over low heat for about 10 minutes, stirring occasionally. Place the polenta on a serving dish and spoon the sauce and the sausages over the top.
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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