Best Sausages In Hearty Red Wine Sauce Recipes

CHUNKY RED SAUCE WITH GROUND ITALIAN SAUSAGE

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook and stir sausage and garlic in hot oil until browned and crumbly, 5 to 7 minutes. Transfer sausage and garlic to a plate using a slotted spoon, leaving any drippings in the saucepan.
• Saute onion, green pepper, sweet pepper, and salt in the same saucepan until slightly softened, about 5 minutes. Add zucchini and continue cooking until onion is translucent, 5 to 10 minutes more. Drain off any excess liquid.
• Stir sausage, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, oregano, basil, rosemary, parsley, black pepper, and red pepper flakes into onion-zucchini mixture. Bring to a simmer, reduce heat to low, cover the saucepan with a lid, and cook, stirring occasionally, until flavors blend and sauce is thickened, about 2 hours.

SAVORY ITALIAN SAUSAGE SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute garlic until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
• Stir in mushrooms, basil and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, red pepper flakes, and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.

HEARTY SAUSAGE, BEAN AND RED WINE CASSEROLE

Steps:

• Heat the oil in a casserole dish. Add the sausage and brown. Remove the sausage and set to one side. Add the onion, celery and thyme and cook for 5 minutes.
• Add the tomato puree and flour and cook for approx 1 minute.
• Pour in the wine, bring to the boil and bubble to reduce it by about 2/3rds. Add the stock and bring back to the boil, then reduce the heat to a simmer.
• Halve the sausages diagonally and return them to the pan. Simmer for 15 minutes until the sausage cooks through and the sauce thickens.
• Stir in the beans and cook for a further 5-10 minutes to heat them through; season to taste.

SAUSAGES IN HEARTY RED WINE SAUCE

Steps:

• Brown sausages in oil.
• Add remaining ingredients and stir.
• Boil gently, uncovered, for 5 to 10 minutes, stirring often.
• Serve over hot rice or pasta.

SAUSAGES IN A RED WINE SAUCE WITH DUCHESS POTATOES

Steps:

• For the Duchess potatoes, preheat the oven to 220C/425F/Gas 7.
• Arrange a bed of salt on a baking tray. Place the potatoes on the salt and bake in the oven for an hour.
• For the sausages in red wine sauce, preheat the oven to 180C/350F/Gas 4.
• Heat the dripping in a casserole with a lid. Add the sausages and fry them to colour well all round and then remove from the pan.
• Add the leek and onion to the pan and fry gently to colour them. Add the tomatoes, garlic, thyme, bay leaf, wine and stock.
• Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes.
• Remove from the oven and remove the sausages and keep them warm. Remove the thyme and the bay leaf and discard. Heat the dish on the hob to reduce the sauce to a thicker consistency.
• Blend the sauce using a hand-blender and then pass it through a fine metal sieve to make it smooth. Set aside and keep warm.
• Heat a frying pan and add half of the butter and one tablespoon of oil and add the mushrooms. Fry until lightly coloured, then add the ham and fry to colour it too. Remove the ham and mushrooms from the pan and drain on kitchen paper.
• Add the rest of the butter and the oil to the pan and heat. Once hot, add the bread and cook until golden-brown, then add it to the mushrooms and ham.
• To finish the Duchess potatoes, cut the potatoes in half and scoop out the middles, then pass through a potato ricer into a clean bowl.
• Beat in the egg yolks and apple purée. Season with a little nutmeg, salt and pepper.
• Preheat the grill to high and line a baking tray with non-stick baking paper.
• Put the potato mixture into a piping bag fitted with a star-shaped nozzle. Pipe a border of the potato around the edge of each serving plate. Put the plates under the grill to dry slightly.
• Beat egg with a little water, then brush over the potato border, then colour quickly under the grill.
• To serve, share the sausages between the plates, placing them in the middle of the potato border, pour the sauce over the sausages, sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate.

HOMEMADE TOMATO SAUCE WITH ITALIAN SAUSAGE AND RED WINE

Steps:

• Saute 1 lb. sweet italian sausage until light pink, almost done.
• Add olive oil, onion and garlic and cook on medium until soft and golden brown, about 8-10 minutes.
• Add the thyme and carrot and cook 5 minutes more, until the carrot is soft.
• Add the red wine and cook for one minute.
• Add the canned tomatoes and bring to a boil, stirring often.
• Lower the heat and simmer for 30 minutes until consistensy is thick.
• Season with salt if desired (I usually don't need to) and serve.
• You can substitute 1 tablespoon dried thyme for the fresh thyme.
• Try adding 2 cups of grated fresh zucchini at the same time as the tomatoes for a fresh summer sauce.
• Try adding one pound of fresh sliced mushrooms at the same time as the carrots.

RED WINE ITALIAN SAUSAGE PASTA SAUCE

Steps:

• In a large non-stick skillet with a lid, add the olive oil and warm over medium heat, allow oil to heat for approximately 2 minutes.
• Add chopped onion and green pepper, cook for about 2-3 minutes or until onion is soft and you can see thru it, stir for even cooking.
• Add chopped/minced garlic, stir and continue to simmer thru for another 2 minutes.
• Add dry seasonings, chopped tomato, and chopped Italian sausage. Stir all and cook for another 2 minutes then add the ¼-cup dry red wine and stir all together.
• Add fennel seed & black pepper, cook another 2 minutes longer.
• Next, add the tomato sauce and water, bay leaves, salt and sugar, stir all and cover with lid, allow to cook on medium until mixture begins to slow boil, then remove lid. Stir again, cover and turn heat to a low simmer, allowing to cook for several hours or until ready to serve with pasta.
• Allowing sauce to slow cook for at least 2-3 hours makes for a more robust sauce ~ serve with al dente pasta, a good crusty Italian bread (ciabatta for example), freshly grated Italian cheese (a good quality aged Pecorino Romano made from sheeps or goats milk is best, never cows milk), & your favorite red wine (our favorite is a good cabernet).
• Sauce is also better the next day, so as a time saver make this sauce up a day ahead, allow to cool thoroughly before refrigerating, then serve the next night for dinner.

SAUSAGES WITH MUSHROOMS AND RED WINE

Steps:

• Soak the porcini mushrooms in warm water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and cook them in a large skillet in the oil until well-browned on all sides. Drain on paper towels when done.
• In a heavy casserole, saute the onion and the garlic in two tablespoons of butter until soft. Sprinkle on the flour and cook for a minute, stirring, without burning.
• Add the tomatoes, wine and chicken stock. Season to taste, cover and simmer for 15 minutes. Add the sausages and simmer another 15 minutes, or until you are sure they are cooked.
• Slice the mushrooms and saute them in the remaining butter in a separate skillet. Season with salt and pepper and add to the sausages. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Correct seasonings and serve.

ITALIAN SAUSAGE IN RED SAUCE

Steps:

• Place all ingredients in large duch oven and cover.
• Simmer on the stove for 1 1/2- 2 hours.
• Serve on sturdy french rolls with sauce, peppers and onions over top.
• We like to also top with hot gardinera.