Make way for these heavenly sausages in wine!
Yet another Italian savory recipe and a true family winner dinner here at home! I think that I must have made these sausages a million times already. Years ago I saw this recipe in an Italian cookbook.
And it was an instant hit.
And as I never hear any complaints when the hubs asks me what’s for dinner, well then I’ll just keep on preparing this amazing dish as often as I want… Be prepared for some flavor explosions here! You will adore these sausages.
Italian Sausages In Wine
I don’t remember in which Italian cookbook exactly I found this delicious recipe.
You might have heard of it before in Italian, salsicce al vino. Yep. Plain and simple sausages in wine. Do you prefer to cook with red or with white wine? Sure enough you can use a splash of red wine (and also balsamic vinegar to add extra acidity and sweetness).
However I like the white wine version just a tad more.
I don’t know why. But then I guess it’s just a matter of taste. Oh well go on and add whatever wine you like best.
I also added some fresh thyme which gives this savory Italian sausage dish the perfect Tuscany earthiness it deserves. And what type of sausages should you use? Whatever buggers you can find, just make sure that they are not too spicy or smoky because those flavors might overshadow the subtle wine sauce.
Which would really be a shame.
I mainly buy fatty sausages containing a mixture of veal and also pork mince for this one. Velvety texture and fragile flavor, backed up by the white wine sauce…
Or simply some grilled ciabatta bread to mop up that delicious wine sauce in the end.
- 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.