Tapas Style Sausage In White Wine Recipes

TAPAS STYLE SAUSAGE IN WHITE WINE

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.

SAUSAGE COOKED IN WHITE WINE

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.

TAPAS STYLE SPANISH RIOJA MARINATED CHORIZO SAUSAGE

Steps:

• Prick the sausages all over and place into a dish.
• Pour the wine over the sausages, then add the black peppercorns and crumbled bay leaves - cover and leave to steep in the marinade for 24 hours.
• Drain the chorizo sausage and cook them on a well oiled, medium-hot griddle pan for about 6 minutes each side, or until evenly browned and crispy.
• Slice the sausages thickly and skewer with a toothpick.
• Serve alongside other tapas style dishes, such as olives, cubes of cheese and crusty bread.
• This recipe can also be cooked on the barbeque - to great effect!

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.