Braised Portuguese Sausage and Blue Lake Green Beans
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 2 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 2 sprigs winter savory
- 2 sprigs winter savory
- 2 sprigs lemon thyme
- 3 fresh bay leaves
- 4 juniper berries
- 4 black peppercorns
- 2 tablespoons unsalted butter
- 1 lb sausage (Portuguese,Sausage, Cut on the Bias)
- 1 1⁄2 cups maui onions (Small Diced)
- 2 fresh garlic cloves (Minced)
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 cup white wine (*Riesling Wine)
- 8 cups vegetable stock
- 2 lbs green beans (Fresh Blue Lake, Trimmed)
- 2 lbs baby red potatoes (Scrubed)
Directions
- Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
- In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute.
- Add 1/2 cup Riesling Wine and reduce by one-half.
- Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
- Season to taste with fine sea salt and fresh ground black pepper.
- Serve in warm bowls.
- Garnish with chopped Fresh Chopped Parsley.
- *Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off