Italian Sausages In Wine
First time I came across this delicious recipe was in an Italian cookbook. You might have heard of it before. It is originally called ’salsicce al vino’ in Italian. Sure enough it can also be prepared with a splash of red wine (and balsamic vinegar) but I like the white wine version just a little more. I don’t know why. It’s a matter of taste, I guess. But go on and do as you like. I added some fresh thyme which gives this savory Italian sausage dish the perfect Tuscany earthiness it deserves. What type of sausages should you use? Whatever buggers you can find. I mainly buy sausages containing a mixture of veal and pork mince for this one. Velvety texture and fragile flavor, backed up by the white wine sauce…
- 12,5 oz fresh sausages (350 g)
- 1 tbsp white wine vinegar
- ½ cup dry white wine (120 ml)
- 3 sprigs thyme
- olive oil
- Pierce the sausages lightly with a fork or a sharp knife a couple of times so they don't burst open while baking. Pour a little bit of olive oil in a large non-stick pan and add the sausages and fresh thyme. Season with pepper and salt.
- Place the pan over medium heat and brown the sausages uncovered for 6 to 7 minutes on all sides. Turn them regularly.
- After that add the white wine vinegar to the pan.
- Let the vinegar reduce for 2 minutes over medium-low heat. Then add the dry white wine.
- Simmer for another 7 to 8 minutes until the white wine has partially reduced and makes a golden brown sauce.
- Check the seasoning and add extra pepper or salt to taste if necessary. Put the baked sausages onto plates and drizzle with the brown wine sauce. Sprinkle with extra fresh thyme and pepper. Serve immediately while hot.