Prep 10 mins
Cook 20 mins
This is great served over lentils or rice for a simple but filling meal.
Make and share this Sausages Braised in White Wine recipe from Food.com.
- 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.
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. :)
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.
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!