BRAISED CHICKEN SAUSAGES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put all ingredients in a large high sided saute pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve.
BRAISED SAUSAGE
Please the whole table with this delicious Braised Sausage recipe. Serve this Braised Sausage over pasta or rice for a flavorful dinner entrée.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat dressing in large skillet on medium heat. Add sausage links; cook 5 to 8 min. or until links are evenly browned on both sides, turning after 4 min.
- Meanwhile, mix beef broth and vinegar until blended.
- Pour broth mixture over sausage links; bring to boil. Cover; simmer on medium-low heat 15 to 20 min. or until sausage links are done and evenly glazed with thickened broth mixture, turning occasionally.
- Pour pasta sauce over sausage links; cook 3 to 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 270, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g
BRAISED SAUSAGES
Make and share this Braised Sausages recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 1h2m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Prick the sausages. De-rind and chop the bacon. Peel and thickly slice the onion or peel the shallots and leave whole. Wash the mushrooms and slice if large.
- Heat the oil in a casserole or thick saucepan, over a moderate heat, and lightly brown the sausages. Remove them from the pan.
- Add the bacon and onion, and fry for 2-3 minutes. Stir in the flour, and gradually add the wine, beer, cider or stock, stirring as the sauce thickens.
- Return the sausages to the pan. Add the mushrooms, herbs, garlic, salt and pepper. Reheat, then put on the lid, lower the heat and leave to simmer gently for 35-45 minutes, removing the lid for the last 15 minutes of cooking time. Add a little more liquid if it gets too dry.
SAUSAGES BRAISED IN WHITE WINE
Make and share this Sausages Braised in White Wine recipe from Food.com.
Provided by Sackville
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Butter a heavy, heatproof dish.
- Place the sausages in the pan with the oil and set over a medium heat.
- Brown them on all sides very lightly.
- Scatter over the shallots and cook for a minute or so, then add all the other ingredients except the parsley.
- Cover and simmer for 15 minutes till the sausages are tight and tender.
- Check from time to time that the liquid has not completely evaporated- there should be just enough left to make a bit of a sauce with.
- Lift out the sausages, drop in a large knob of cold butter and stir in till the sauce thickens.
- Scatter parsley and serve hot.
Nutrition Facts : Calories 435, Fat 29.4, SaturatedFat 10.5, Cholesterol 61.5, Sodium 553.3, Carbohydrate 8.4, Sugar 1.6, Protein 12.3
SAUSAGES WITH STICKY ONION GRAVY
A classic British recipe, cooked to perfection
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
- For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.
Nutrition Facts : Calories 413 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 3.24 milligram of sodium
SAUSAGES WITH BRAISED CABBAGE & CARAWAY
Caraway seeds add a sweetly aromatic note to the onion cream sauce in this German-inspired sausage and mash dinner
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 mins, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
- Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 mins, stirring a few times during cooking, until the onions are softening and dark golden here and there.
- Sprinkle the caraway seeds into the onions, fry for 2 mins more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 5 mins. Add the sausages to the pan and cook for 10 mins more until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through. Spoon in the crème fraîche and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with mashed potatoes and mustard.
Nutrition Facts : Calories 507 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium
BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION, & APPLE SLAW
Yield serves 4
Number Of Ingredients 19
Steps:
- Place the sausages in a skillet and add 1/2 inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.
- Meanwhile, combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot. Bring to a boil, stir, then reduce for 5 to 6 minutes over medium-low heat.
- While the brine reduces, combine the cabbage, red onions, and apples in a bowl. Sprinkle with caraway or cumin seed if you like the flavor.
- Pour the hot reduced brine through a strainer over the cabbage mix in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, toss to combine, and adjust the seasoning.
- Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.
- Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.
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