Sausage Cooked In White Wine Recipes

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.

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.

Steps:

• Prick the sausages in several places with a fork and place them in a dutch oven.
• Add the cloves of 1 head of garlic and enough cold water to cover the sausage completely.
• Cover and bring to a boil.
• Reduce the heat and simmer for 30- 40 minutes.
• Preheat the oven to 350 degrees.
• When the sausages are cooked, drain off the water.
• Prick the sausages again to release any fat that remains.
• Rinse the sausages with hot water and cut into 1 inch pieces.
• Put the sausages, remaining garlic cloves and wine in the dutch oven.
• Cover loosely (allow the steam to escape) with foil.
• Bake for 30 minutes.
• Uncover and continue to bake, stirring occasionally, until the sausages are brown and crispy and have absorbed most of the wine (45 minutes- 1 1/4 hour).
• De-fat the juices.
• Serve in the remaining juices in a chafing dish or crockpot for a buffet, use in your favorite recipes, or freeze to use at a later date.

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Put the butter in a medium skillet over medium-low heat. As it melts, crumble the sausage meat into it, making the bits quite small, 1/2 inch or less. Add the liquid, and adjust the heat so that the mixture simmers gently.
• Cook the pasta until it is tender but not at all mushy. Reserve about 1/2 cup of the pasta cooking water.
• Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.