Sausages In Red Wine Food
SAUSAGES IN HEARTY RED WINE SAUCE
A quick week night dinner. Serve over hot cooked rice or pasta with a crunchy green salad on the side. From Chatelaine Food Express Quickies.
Provided by Dreamer in Ontario
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 373.5, Fat 23.2, SaturatedFat 7.4, Cholesterol 52.2, Sodium 1903.7, Carbohydrate 17.7, Fiber 3.3, Sugar 10.9, Protein 19.2
CHICKEN AND SAUSAGE RECIPE WITH PEPPERS
This easy chicken and sausage recipe combines hearty chicken thighs, Italian sausage, loads of bell pepper and baby red potatoes. It's all cooked in an easy red sauce for one comforting meal you and your family will love.
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees Fahrenheit. Place baby potatoes in a cast-iron skillet, drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon each of salt and black pepper. Cook in the preheated oven for 20 minutes. Remove from the oven and set aside when time is up. Note: the potatoes will finish cooking later in the sauce.
- Meanwhile, season chicken thighs with 1/4 teaspoon each of salt and pepper.
- Heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat on the stovetop.Note: The pan should have a lid for use later.
- Place the chicken in the pan and brown for 5 to 7 minutes on one side. Flip the chicken to the other side and brown for another 5 to 7 minutes. Transfer the chicken to a plate and set aside. Note: Chicken is not cooked at this point, we're just adding a little colour to it.
- Add the sausages to the pan and brown for 2 to 3 minutes on one side. Flip the sausages and brown on the other side for another 2 to 3 minutes. Transfer sausages to a plate and set aside. Note: Sausages are not cooked at this point.
- Remove any excess oil from the pan. Add remaining 1/2 tablespoon of olive oil. Add onion and cook, stirring often, for about 2 minutes.
- Deglaze with chicken broth (loosening up any brown bits on the bottom of the pan from the chicken and sausages with a wooden spoon) and cook until the broth is reduced by half, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add peppers, mushrooms, cooked potatoes, herbs, crushed red pepper flakes, remaining 1/2 teaspoon each of salt and black pepper. Cook, stirring, for about 3 to 4 minutes.
- Make a little space in the centre of the pan by pushing veggies to one side. Add tomato paste and stir in.
- Add tomatoes and stir.
- Place reserved chicken and sausages (and any juices) back into pan, tucking into the sauce and covering with it. Bring to a simmer (you want to maintain a gentle bubbling as it cooks) and cover with a lid. Cook, stirring about halfway so the sauce doesn't stick to the bottom of the pan, for 30 to 35 minutes or until the potatoes are fork-tender and the chicken and sausages are fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit and the internal temperature of the sausage reaches 160 degrees Fahrenheit when checked with an instant-read meat thermometer). I actually enjoy dark meat chicken cooked a little longer, about an internal temperature of 175 to 185 degrees Fahrenheit or so.Note: To check the internal temperature of the chicken, insert the instant-read meat thermometer into the thickest part of the meat, all the way to the middle, without touching any bone, fat or gristle. To check the internal temperature of the sausage, insert the instant-read meat thermometer into the end of the sausage. Remove the thermometer from the food after checking the temperature.
- Stir in balsamic vinegar. Season with additional salt and pepper, if desired, to taste.
- Garnish with parsley and Parmesan. Serve and enjoy! Great with a hunk of crusty bread to soak up that delicious sauce.
SAUSAGES IN RED WINE WITH POLENTA
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Insert the porcini mushrooms in water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and brown them under a broiler or cook them in a quarter-inch of water in a large skillet until they are well brown. Drain on paper towels when done.
- In a heavy casserole, saute the onion and garlic in two tablespoons olive oil with the rosemary or thyme until soft. Add the tomatoes and wine, season to taste, cover and simmer for 15 minutes.
- Meanwhile, slice the mushrooms and saute them in the remaining olive oil in a separate skillet. Season with salt and pepper and add to the tomato sauce with the sausages. Cook, uncovered, over low heat for about 10 minutes, stirring occasionally. Place the polenta on a serving dish and spoon the sauce and the sausages over the top.
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- Heat 1 tablespoon of the olive oil in a medium saucepan. Add the shallots and cook until softened, 3 to 5 minutes. Add the wine and boil until reduced by half, about 10 minutes. Add the chicken stock and boil until reduced by one-third.
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