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Nutrition Facts
Serving Size 1 (263g) Recipe makes 2 servings
Calories 434
Calories from Fat 264		(60%)
Amount Per Serving		%DV
	Total Fat 29.4g	45%
	Saturated Fat 10.5g	52%
	Monounsaturated Fat 13.8g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.1g
Cholesterol 61mg		20%
Sodium 553mg		23%
Potassium 416mg		11%
Total Carbohydrate 8.4g		2%
	Dietary Fiber 0.0g	0%
	Sugars 1.6g
Protein 12.3g		24%
detailed view... how is this calculated?

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Sausages Braised in White Wine

Recipe #43747 | 30 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sackville
Oct 22, 2002

This is great served over lentils or rice for a simple but filling meal.

SERVES 2 (change servings and units)

Ingredients

4-6 pork sausage links
1 tablespoon olive oil
2 shallots, finely chopped
100 ml good chicken stock
1 cup red wine or white wine
2 tablespoons grated parmesan cheese
1 tablespoon butter
chopped parsley

Directions

1
Butter a heavy, heatproof dish.
2
Place the sausages in the pan with the oil and set over a medium heat.
3
Brown them on all sides very lightly.
4
Scatter over the shallots and cook for a minute or so, then add all the other ingredients except the parsley.
5
Cover and simmer for 15 minutes till the sausages are tight and tender.
6
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.
7
Lift out the sausages, drop in a large knob of cold butter and stir in till the sauce thickens.
8
Scatter parsley and serve hot.

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Featured Reviews for This Recipe

From: Jen T

On Mar 24, 2009

My husband loves sausages and so this was a real bonus to find this recipe and having all the ingredients on hand. I used lamb sausages & used white wine and served with minted boiled potatoes and a mix of cauliflower, broccoli and carrots steamed. A real 'keeper' in this house Update: The second time I made this I used red wine and beef sausages. Both make for a great dish.

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From: JustJanS

On Aug 27, 2008

We really enjoyed this, it's a real comfort dish and was great with mash and steamed vegetables. I can't understand why the parmesan needs to go in with the wine and stock as even on a very low heat it stuck to the bottom of the pan. I would rather add it to the finished dish just before I added the butter. And is 1 tablespoon of butter added with the other ingredients and then another knob added at the last? We only added the knob at the end.

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From: seymourchef

On Mar 31, 2006

Really simple and tasty. I replaced the parmesan with a small amount of cheddar, and used gourmet sausages from my local farm shop. Will be making this again. Thanks

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From: Jewelies

On May 19, 2008

I knew when I read Jen's review that we would love this and I wasn't wrong, it's fabulous. I too used low fat lamb sausages and the sausages really did take on so much more flavour from the white wine/stock combo. I didn't have shallots so used an onion instead. Served with a mix of steamed veggies. Great, easy to make, family filling meal!

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