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Sausages in red wine - the best and easiest

stockvault-bottles-1213141I am going to combine two things in this piece. To tell you of one of the best Sauvingnon Blanc from New Zealand at a fraction of the price of the very expensive Cloudy Bay and then a receipe for sausages in red wine. They are separate pieces as I would not drink the Sauvingnon Blanc as an accompanyment to the sausages in red wine.

The wine is Dog Point Sauvingnon Blanc and can be obtained from Berry Bros and Rudd. It is currently £14.95 but often comes on offer and is worth searching for on the internet. Despite its less than inspiring name it is a lovely wine and should be tried.It has received favourable commnts when ever I serve it, which is not very often at this price !

The Best Ever Sausages in Red Wine

 

This is simple dish to prepare and it is always a hit in our house. It is best done in a slow cooker as it can be cooking while you are out and is a complete meal immediately you return ( even if you have been out for 8 hours!!) Incidentally TIP OF THE DAY. If you haven’t got a slow cooker – get one.

 

Ingredients

12 good quality sausages ( best done with venison)

10-12 shallots

5 garlic cloves with the paper covering removed but left in their skins

8 juniper berries – bruised to release the flavor

6 whole black peppercorns

Handful of dried wild mushrooms

1/3 bot of full bodied red wine

chicken stock

4 chopped large carrots

small new potatoes with skins left on

Redcurrant jelly

plain flour

bisto

 

Method

Brown the sausages in frying pan followed by the shallots and garlic. Remove and place in slow cooker.

Soften slightly the carrots in the same pan place in cooker along with the dried mushrooms, juniper berries and peppercorns

Sprinkle plain flour over the contents to coat everything.

Put the red wine into the frying pan to pick up all the juices and pour over the ingredients. Top up the liquid with chicken stock until just below the level of the contents.

Place as many small new potatoes on top as you wish and cook on slow. It will be ready in about 4 hours but can carry on quite happily until you are ready.

Thicken the liquid with bisto if required and add a little red current jelly to taste and to add just a little sweetness

  • Wenjoy

    Posted at 2012-02-01 17:11:48

    sounds lovely - here's one of my favourite recipes this time of year:
    ROASTED ROOT VEGETABLE SOUP
    There's nothing quite like a bowl of spicey roasted vegetable soup and a hunk of warm bread on these cold nights so here's one I adapted from a recipe given to me by a friend.

    1 sweet potato or Yam
    1 large potato
    1 butternut squash
    2 large onions
    5 carrots
    1 vegetable stock cube dissolved in a pint of water

    1. Chop all the above ingredients into chunks and put in a roasting dish, drizzle with olive or rapeseed oil and a sprinkle of chilli flakes or half teaspoon powdered ginger
    2. Roast in the oven on gas mark 6 or 160 degrees for an hour - turning as they cook.
    3. Remove from the oven and put vegetables into a saucepan with 1 pint of stock (chicken or vegetable stock - homemade or a stock cube will do)
    4. Use "zuzzer" (as I like to call it) in other words hand held blender ! to mix and pulverize all ingredients until it resembles a thick creamy orange coloured soup
    5. Reheat , season with salt and pepper and serve
    Everyone has their own take on this recipe - chilli can be added in vast amounts to make it very spicey, or simply add garlic and herbs - either way its a tasty filling warm supper !!

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