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Molly Stevens' sausages braised with grapes and red wine

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Molly Stevens' sausages braised with grapes and red wine

emdb | Apr 8, 2006 08:09 AM

I made this recipe from Molly Stevens' All About Braising for dinner last night-- it's one of the quicker recipes in the book, and is sure to become a weeknight standard. The combination of flavors was great, and the sauce was something I wanted to eat with a spoon.

The approximate recipe as I made it (reduced in qty since there are only 2 of us) is as follows:

6 sweet italian sausages
2/3 cup fruity red wine (I used Sangre de Toro)
1 med onion, chopped (recipe calls for shallot, I was out)
2 cloves garlic, finely minced
olive oil
2 tsp dried sage
2/3 lb red grapes, washed, and separated from the stems

The recipe calls for a broad braising dish-- my Martha Stewart 12 inch covered saute pan worked fine.

Brown the sausages in a tbsp of olive oil over med high heat. Remove when browned on all sides. Add the onion, saute 1 minute until it begins to brown, add the garlic, saute 30 s., add the sage and grapes, toss to coat with the fat, add the wine, and bring to a boil. Scrape up the browned bits, reduce to a simmer, let simmer 2-3 min, covered, before adding back the sausages and their juices. Nestle the sausages into the braising liquid, and cover. Keep at a bare simmer, 25 minutes. Adjust for salt and pepper, and serve.

I served this with baked ricotta seasoned with tarragon, pepper, and salt. The sweetness and creaminess of the ricotta went perfectly with the richness of the sausage and the tartness of the sauce.

(Baked ricotta: dump a pound of ricotta into a greased quiche dish or other high-sided tart pan. Add seasonings, stir in with a fork, smooth the ricotta until level, spritz the top with olive oil pam, and bake at 375F until top is golden and crusty, and the sides begin to pull away from the pan and turn dark brown. Approx. 45 min.)

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