Vintners Sausages Recipe

I love this recipe because it takes me on a flavor adventure with its rich, wine-infused sauce and aromatic herbs that perfectly complement the savory pork sausages. Plus, there’s something so comforting and satisfying about sharing this hearty dish with friends over some delicious mashed potatoes or crusty bread.

This recipe combines savory pork sausages and a rich red wine sauce, creating an indulgent meal. The flavors of garlic, onion, and herbs like thyme and rosemary enhance the dish.

Tomato paste and Dijon mustard give it depth, while fresh parsley rounds out the flavors.

Ingredients

• Pork sausages: Rich in protein and savory fats, offering bold flavor.
• Red wine: Adds depth with fruity and tannic notes; enhances flavor complexity.
• Onion: Provides sweetness and layers of flavor; rich in antioxidants.
• Garlic: Aromatic, boosts flavor; known for anti-inflammatory benefits.
• Dijon mustard: Offers tangy zest; made with white wine and mustard seeds.
• Dried thyme & rosemary: Herbal earthiness; enhances savory depth with aromatic nuances.

Ingredient Quantities

• 1 pound pork sausages
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup chicken or beef stock
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions

1. In a large skillet, over medium heat, warm the olive oil. Place the sausages in the pan and cook, turning occasionally, until nicely browned all over, about 8-10 minutes. Remove the sausages from the pan and set them aside.

2. Using the same skillet, toss in the onion, which should be sliced, and let it cook for a 5-minute span. The end goal here for the onion is a state of softness and translucency, which obviates any need for browning.

3. Introduce the onions to the dish, and then add the minced garlic to the onions. Continue to sauté for another minute, until the garlic is fragrant.

4. Add the red wine and scrape the bottom of the skillet to deglaze, allowing it to simmer for 3-4 minutes until it’s reduced by half.

5. Combine well the chicken or beef stock, tomato paste, and Dijon mustard. Make sure you mix it all together to form a sauce that is smooth and evenly blended.

6. Place the dried thyme and rosemary in a mixing bowl. Add salt and pepper to taste.

7. Return the sausages to the skillet, nestling them into the sauce. Cover and simmer on low heat for 15-20 minutes, or until the sausages are cooked through and the sauce is rich and thickened.

8. Ensure that the seasoning is to your liking. Adjust with salt and pepper as needed.

9. If you wish, you can chop some fresh parsley and use it to garnish the dish.

10. Serve with a side of crusty bread or mashed potatoes, and enjoy these Vintner’s sausages.

Equipment Needed

1. Large skillet
2. Measuring spoons
3. Kitchen knife
4. Cutting board
5. Mixing bowl
6. Spatula or turner
7. Wooden spoon or silicone spatula
8. Measuring cups
9. Lid for skillet
10. Optional: Chopping knife (for parsley)

FAQ

• Can I use a different type of sausage?Yes, you may use chicken, turkey, or plant-based sausage in place of pork sausage if you prefer.
• What type of red wine should I use?The best choice is a dry red wine such as Cabernet Sauvignon or Merlot. However, feel free to use any red wine that you enjoy.
• Can I make this recipe alcohol-free?You can substitute the wine with more stock or grape juice; nonetheless, the flavor profile will shift.
• Is it necessary to use both chicken and beef stock?No, you can use only one type of stock, whichever you have or prefer.
• Can I prepare this dish ahead of time?Certainly, the dish can be prepared a day ahead of time and warmed gently before serving.
• How can I make this dish spicier?To infuse some heat into your dish, add either a pinch of red pepper flakes or a chopped chili pepper while you are cooking.
• What can I serve with Vintners Sausages?These sausages match well with mashed potatoes, crusty bread, or a fresh green salad.

Substitutions and Variations

Use chicken or turkey sausages instead of pork sausages.
Vegetable oil or avocado oil can be used in place of olive oil.
Replace red wine with grape juice or a blend of beef broth and a dash of red wine vinegar for non-alcoholic alternatives.
You can use vegetable stock instead of chicken or beef stock for a vegetarian option, provided you are using vegetarian sausages.
Whole-grain or yellow mustard could be used in place of Dijon mustard if necessary.

Pro Tips

1. Browning the Sausages After browning the sausages, consider removing some of the excess fat from the skillet before proceeding. This will prevent the dish from becoming overly greasy while still retaining the flavor of the sausages.

2. Flavor Enhancement For a deeper flavor, allow the sausages to rest for a few minutes after browning, then slice them into smaller pieces before adding them back into the sauce. This will let the sausage flavor infuse more into the sauce.

3. Caramelizing Onions Cook the onions a bit longer and on a slightly lower heat to allow them to caramelize slightly. This will add sweetness and complexity to the dish.

4. Deglazing Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the skillet when adding the red wine. This step is crucial for maximizing flavor.

5. Herb Infusion For a more vibrant herb flavor, consider infusing the thyme and rosemary in the wine while it reduces, or tie them in a small bouquet garni to remove easily later. Fresh herbs can also be used for a more aromatic finish.