I picked them up at my local supermarket this morning for just one single buck since the expiration date was nearing. So I had to use them real quick. I guess there will be no sandwiches for lunch today: how about a savory heap of roasted sausage? I’m in!
Roasted Sausage with Garlic & Red Wine
OK I could just pan fry the sausages and serve them like that. But here is this large garlic bulb that needs to be used so in come the garlic cloves. And then I spiced up the olive oil and sausage dripping sauce with a good glug of red wine and balsamic vinegar. Touch of butter there too to make the sauce a tad smoother.
Still I wanted to make sure that the garlic cloves would be cooked through. Uncooked garlic can mess up your palate terribly. That’s when I decided to put the sausages and garlic under a hot grill for some time. That worked out just perfectly.
You choose how you want to serve the roasted sausage: buttery mashed potatoes and creamy polenta are two really great choices here. I went for polenta: spoon that savory red wine and butter sauce on top of it… I don’t need to tell you that this is the bomb!
- 4 large fresh sausages
- 6 large garlic cloves
- ½ cup red wine (120 ml)
- 1 tbsp balsamic vinegar
- 2 sprigs fresh rosemary
- 1 tsp unsalted butter
- olive oil
- Pour a little drop of olive oil in a large non-stick pan and add the sausages and garlic cloves.
- Place the pan over medium-high heat until the oil is hot and then brown the sausages on all sides for about 5 minutes. Then pour in the red wine and add the rosemary and unsalted butter as well.
- Stir and pour in the balsamic vinegar now. Season with a little pinch of pepper and salt.
- Cook the sausages for another minute and then take the pan off the heat. Transfer the browned sausages onto a clean chopping board and cut them up into bite-size pieces. Add them to a baking dish together with the garlic cloves and the rosemary. Drizzle with the remaining red wine and balsamic vinegar reduction that's left in the pan. Season again with a pinch of pepper and salt. Then roast the sausages and garlic under a preheated grill for 5 to 7 minutes or until the roasted sausage start to crisp up nicely. Remove the baking dish from the grill, stir the roasted sausage and the sauce and serve piping hot. Serve the roasted sausage over a portion of potato mash or polenta.
How To Prepare Polenta
Do you know how to prepare polenta? Let me help you: here is a step by step recipe on how to prepare polenta. I love polenta. But like I said you can also go for a good creamy scoop of mashed potatoes. Whatever you prefer, it’s your choice!
Do you love garlic? Then I have a couple of great recipes for you! Let’’s start off with my spaghetti with garlic cloves. What I do is roast the whole garlic cloves in a hot over until the inside is super smooth and soft.
There’s another savory garlic clove dish that I love to bits but I haven’t got this one on my website here yet. You just basically prepare the whole garlic cloves in a hot oven like you do for my garlic spaghetti but you add a whole chicken to the baking tray that has been cut up into the usual bits: wings, legs, breasts… This garlic chicken recipe is a French classic called ‘poulet aux quarante gousses d’ail’ or chicken with forty cloves of garlic. Don’t ask me why it’s forty. And sure you can do with less of course.
Another recipe that asks for garlic: my bagna cauda dip! That’s a roasted garlic and butter dip, very popular in the mediterranean part of France and Italy. You traditionally dip vegetables in it like radishes, celery, cauliflower, boiled potatoes, green asparagus… You can serve it as an appetizer or as a main course even.
How about potato mash with roasted garlic? Or a typical Spanish recipe: garlic shrimp or gambas al ajillo. Superb summer dish! Want a winter garlic dish? Check out my roasted garlic and chicken soup! Or how about a yummy appetizer bite: grilled garlic butter mushrooms!
Slow roasting the garlic in its tougher protecting pocket is called in French ‘en chemise’ meaning: garlic in it’s shirt.
OK enough about the garlic then. Let’s talk about sausages. We buy sausages in our supermarket of course. But have you ever tried to make fresh sausages at home? I know a couple of people who have and boy, it looks like so much fun! I own a KitchenAid Stand Mixer since a couple of months and one of the attachments I’m interested in is the meat grinder and the sausage stuffer.
Can you imagine assembling your own sausages? I have a dozen of recipe ideas and flavor combinations popping up in my head that I would try out. But I’m not sure about one thing: where could I get the casings? I but I would have to go ask in a proper butcher shop since I haven’t seen any tripe casings for sale in any supermarket before. I wonder whether I could freeze them? Think I will have to go ask the pros for some good ideas and extra tip and tricks. Or google it.
I made burgers once using an old food grinder that I borrowed from my mom. It was quite an experience! But the result was fantastic. My favorite burger (I tried several meat combos) was a burger made out of lean bacon. Silky texture, subtle flavor. Great result, not bad for a first time!
I was only able to use the grinder for just a couple of days, but I had enough ideas for another handful of days. Guess I should consider buying the KitchenAid meat grinder. My niece bought it and is very fond of the toy. It’s Christmas soon, time to put it on my wish list!