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Sausages in wine: The best and easiest recipes you can try
Sausages in wine are one of the simplest and most delicious recipes that you can make at home and with just a few ingredients. In fact, it can even be a great option for a big, fancy dinner that you didn't have much time to plan.
The problem is that there are so many variables to this recipe that you can choose from. Therefore, below we present how to make wine sausages with the easiest recipes you can try. If you are a big fan of this recipe, you will surely want to know these variables.
Sausages in wine: Traditional recipe
Ingredients:
700 grams of pork sausages.
An onion.
A garlic clove.
Three bay leaves.
Two glasses of white wine.
Black peppercorns, to taste.
Extra virgin olive oil, necessary amount.
Salt to taste.
White wine, necessary amount.
Steps for its preparation:
Cut the onion into julienne strips and the garlic into very small pieces.
Place a frying pan on the heat and cover the surface of it with olive oil.
Once the oil is hot, add the sausages and allow them to cook just a bit on both sides over medium high heat. In this way, you will ensure that when cooking them in the wine they are juicy.
Remove the sausages from the skillet and place them on a plate. Booking.
In the same oil where you cooked the sausages, place the chopped garlic and fry for a few seconds over low heat.
Before the garlic turns colour, add the julienned onion and continue to fry over medium-low heat until golden brown.
When the garlic and onion are golden, add the sausage and sauté a little with the garlic and onion.
Add salt and pepper to taste, followed by a few bay leaves. Then, add a few glasses of the white wine of your choice, in such a way that it covers the sausages.
Let the wine reduce the alcohol, letting it cook over medium-high heat for the first minute. At the end of this time, lower the heat to medium low and cook for 25 to 30 minutes.
When you notice that the sauce is a little thick, the sausages are ready to be served.
Recipe sausages in wine with potatoes
Ingredients:
700 grams of fresh sausages.
A tablespoon of cornstarch.
Two medium potatoes.
An onion.
Oil, necessary quantity.
Three cloves of garlic.
200 ml of white wine.
Salt to taste.
A handful of finely chopped fresh parsley.
Two bay leaves.
Steps for the elaboration:
Peel the potatoes and cut them into medium and similar pieces so that they cook at the same time. Then, sprinkle them with salt to taste and place them to fry in a pan with hot oil.
Let the potatoes cook over medium heat and once they are golden on all sides, remove the potatoes and reserve them on a plate lined with absorbent paper.
Clean and dry the sausages very well and cut them into medium pieces. Then, in the same pan where you fried the potatoes, add the chopped sausages.
Let the sausages cook a bit on all sides. Later, remove them and let them rest in a deep plate where you can collect their juice.
Cut the onions into julienne strips and in this same oil where you have fried the sausages, also add the chopped onions and let them fry until golden brown.
Also add the peeled garlic cloves and let them also sauté over medium-low heat.
Add a few bay leaves and immediately add the sausages with the juice they have released to proceed to move well so that the flavors mix.
Pour the white wine into the pan and turn the heat up to high so that it cooks while the alcohol evaporates.
Add the potatoes to the stew and stir to integrate. Later, add the meat broth, but without covering the sausages.
Let everything cook for two minutes and if in this time the sauce has thickened enough and the potatoes are tender, the stew will be ready.
If not, dissolve a tablespoon of cornstarch in a little cold water and add to the pan.
Wait for the contents of the pot to boil again and ready, you can remove from the heat and serve the stew.
Sausages in red wine
Ingredients:
750 grams of pork sausages.
Two bay leaves.
A cup of red wine.
One onion cut into julienne strips.
Salt to taste.
A loaf of beef broth.
Steps for its preparation:
In a pan add a little olive oil and let it heat up a bit.
Once the skillet is hot, add the sausages and cook on both sides so they are sealed.
Once the sausages are done, remove them to a plate and reserve.
In the same pan where you fried the sausages, add the julienned onions and let them fry until golden brown.
Add the bay leaves and the meat stock cube and let these ingredients sauté for a couple of minutes.
When the tablet has dissolved, add the sausages and let them cook so that the flavors mix and integrate.
Add the red wine, so that they cover the sausages.
Let everything cook over medium-high heat for about 20 minutes to reduce the heat.
When the sausages have turned the color of the wine and have reduced into a thick sauce, you can remove the pan from the heat and serve.
As you may have noticed, there are multiple variations of this wine sausage recipe, but none are difficult to make. For this reason, we urge you to try any of these recipes at home and discover the best that one of the most famous recipes of Almería cuisine has to offer.
