- Very easy
- 20 minutes
- For 4 people
- 1.3 € / person
- 305kcal per 100g.
How to prepare sausages or sausages in wine .
When I was little this was one of the meat recipes that I used to ask my mother to eat on a special day.
A recipe that rivaled garlic chicken , I now prepare at home.
I’m talking about fresh white sausages in white wine , with its well-poached onion in a thick sauce perfect for dipping bread.
This recipe is very simple and will only take you 20 minutes of preparation. So you have no excuses not to make it one of those days when you don’t feel like cooking when you get home.
A super easy stew where you don’t have to be an experienced cook.
Following the step by step and with a good raw material you have a very complete dish to lick your fingers.
The accompaniment is up to you to choose, the children will prefer fried potatoes, but it also combines well mashed potato mash or white rice .
Preparation of the sausages in wine
- We chop the onion and the red pepper into small squares, very fine, so that they dissolve in the cooking and help thicken the sauce.
- We peel the garlic, I like to give them a dry blow without breaking them, so that they break a little and give more flavor.
- If you do not like to find them on the plate, cut them into thin slices or minced. We reserve.
- In a large frying pan add a little extra virgin olive oil and sauté the onion and red pepper.
- When we see that they are soft (about 5 minutes), add the garlic and the sausages that we have previously pricked with a fork.
- We cook everything over medium heat. As soon as we see that the sausages blanch we turn them over so that they fry on both sides. Season with salt and pepper.
- Add the white wine that should completely cover the sausages. We add sugar to the fire, we put it to the maximum, and when it begins to boil we lower the temperature in half.
- The flavor of this simple recipe lies in white wine and sausages, so use quality ingredients.
- We tried salt in case it was necessary to add a little more. When the alcohol has evaporated from the wine, scratch the bottom of the pan with a wooden spoon.
- Thus we manage to drag the juices that the sausage has released.
- If we see that there is no liquid left, we can add a little water, just a little, because a very dense sauce must remain.
Preparation of micro potatoes
- You can see our recipe for micro potatoes in the blog, but we explain in detail also in this recipe.
- Peel the potatoes and cut into small pieces.
- In a container suitable for microwave cooking (bowl or tray) add the potatoes, the extra virgin olive oil, the peppers and salt.
- We remove everything with a ladle or with our hands to mix everything well and for the ingredients to come together.
- We put the micro for 15-16 minutes at maximum temperature. The container must be covered by the microphone lid.
- Well, a lot of water will come out that the potatoes release in the cooking.
- Remember that if you make more or less potatoes than I have indicated you have to slightly vary the preparation time in the micro.
- Every 5 minutes we remove the container from the micro taking care not to burn ourselves.
- We stir with the ladle so that they are done evenly. In the same way we are clicking to see how they are since, depending on the type of potato, they can be done before.
Final presentation of the sausages in wine
- If we notice that the potato when pricked is not hard we can remove them. Test to see if they are on point.
- Once done, let it rest for about 5 minutes before serving on the plate.
- Remember that we can tune them with the spices that we like the most.
- We serve the hot sausages with the potatoes on the side, just delicious.
- Remember that this recipe wins overnight, because the sauce settles better, and that it is perfect for freezing (without potatoes).
You can see all the photos of the step by step of the recipe for sausages in wine in this album.
Curiosities about sausages
- White sausages, butcher’s sausages or sausages are made with fresh pork (75% lean pork, 15% bacon, 10% bacon). The word “sausage” originates from the Latin “salsus”, sauteed or salted.
- Christianity disapproved of their consumption and they were banned throughout the Roman Empire but the citizens were not resigned and the smuggling of innocent sausages began.
- They quickly spread throughout Europe, where they become popular in festive playful celebrations.
- If any of these European towns is famous for sausages, it is German, in Frankfurt am Main this type of sausage has been known since the 13th century and ended up being called frankfurters, a name by which it is known today throughout the world.