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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% | |
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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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Reduced Carbs
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.
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.
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
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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