Sausages in Red Wine


I love fall days where you can take a brisk morning walk, hear the wind in the trees and feel the crunch of dry leaves underfoot—days like that never fail to make me run to the recipe box to find something to make for dinner that matches the cozy mood set by the weather. In Germany, where delicious sausages were always widely available, my mother would serve them frequently. For company or family, sausages browned in butter with garlic, dowsed with red wine and then just left alone to braise in the oven leave the cook plenty of time to do something else while dinner simmers.

Sausages in Red Wine

Serves 4



8 Sausages (For this recipe I used Garlic Turkey—Sweet or Hot Italian are good too)
2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, peeled and crushed, but each in one piece
2 cups dry red wine
2 tablespoon chopped parsley

Preheat the oven to 350 degrees.



In a sauté pan, heat the butter and oil over medium heat. Prick the sausages in several places with a fork. Add the garlic to the pan and cook until it is golden brown. Remove it with a slotted spoon and set aside. Add the sausages to the pan and cook until they are evenly browned. Add the red wine to the pan and bring to a boil, stirring to deglaze the pan. Transfer the sausages and the reserved garlic to a baking dish that will hold them comfortably without too much space in between. Pour the wine over and bake for 45 minutes or until the sausages are nicely cooked through. Sprinkle the sausages with the chopped parsley and serve.

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