Sausages With Olives And White Wine Food

SAUSAGE WITH FENNEL AND OLIVES

Steps:

• Add 2 tablespoons olive oil to a large skillet over medium-high heat. Add sausages; cook, turning occasionally, until browned on all sides, about 5 minutes. Add wine and bring to a boil; cook until reduced by half. Transfer sausages to a platter; pour over cooking liquid.
• Add remaining 2 tablespoons olive oil to skillet over medium heat. Add garlic and cook until sizzling, about 1 minute. Add crushed red pepper flakes and cook 30 seconds. Add olives and cook, stirring, about 2 minutes more.
• Add fennel and stir to combine. Season with 1/2 teaspoon salt, cover skillet, and increase heat to medium-high. Cook, stirring, until fennel is soft and begins to brown, about 20 minutes. Add a little water to skillet if fennel does not begin to soften.
• Return sausages and their cooking liquid to skillet. Toss together with fennel mixture and cook, uncovered, until mixture is caramelized and well coated, about 5 minutes. Season with salt and pepper; serve immediately.

SAUSAGES WITH OREGANO, MUSHROOMS & OLIVES

Steps:

• Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.
• Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.
• Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.

CHUNKY SAUSAGE & TOMATO PASTA

Steps:

• Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
• Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
• While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.

SAUSAGES WITH OLIVES AND WHITE WINE

Steps:

• 1 Heat the oil in a medium skillet over medium heat. Add the sausages and brown on all sides, about 10 minutes. 2 Add the olives, garlic, and wine. Lower the heat. Simmer until the liquid is reduced and the sausages are cooked through, about 10 minutes. Sprinkle with the parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAUSAGES BRAISED IN WHITE WINE

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.

SAUSAGE COOKED IN WHITE WINE

Steps:

• Brown the sausage slowly in skillet, pricking skins first to prevent burning. Remove and drain on paper towels; discard the fat in the pan.
• Melt the butter in the same pan; add the chives and the flour.
• Cook over low heat for 2 to 3 minutes, add thyme, bay leaf, marjoram, and wine, stirring to blend well. Simmer for 20 minutes.
• Return the sausage to the skillet and heat in sauce until sauce thickens.
• Remove from heat and discard bay leaf.
• Serve with mashed potatoes, omelet, or popovers.

SAUSAGE SANDWICHES WITH PEPPERS, ONION AND OLIVES

Steps:

• In a large skillet heat 2 tablespoons olive oil over med high heat. Add onions and sauted for five minutes or until onions are soft. Stir in peppers and saute another 5 minutes or until pepper are lightly browned. Sprinkle with sugar and paprika and saute another minute. Transfer mixture to a plate but leave drippings in pan.
• Add remaining oil (1 tablespoon) to skillet and then add sausage and heat until browned and heated (5 minutes). Transfer sausage to plate with onions and peppers.
• Add wine to skillet and heat until reduced by half (3-5 minutes). Return sausage/pepper/onion mixture to sillet and stir in olives. Cook for 2-5 minutes or until heated through.
• Place baguette quarters on each of 4 plates and fill with sausage mixture, spooning juices over each.
• Serve and enjoy!

SAUSAGES WITH FENNEL AND OLIVES

Steps:

• Pour 2 tablespoons of the olive oil into the big skillet, and set over medium-high heat. Lay in all the sausages; cook them for 5 minutes or more, rolling them over occasionally, until they're nicely browned on all sides. Pour in the wine, and boil until it is reduced by half. Remove the sausages to a platter, and pour over them the wine remaining in the pan.
• Add the remaining 2 tablespoons olive oil to the empty skillet, toss in the garlic cloves, and cook for a minute or so, over medium heat, until they're sizzling. Drop the peperoncino in a hot spot for a few seconds, then scatter the squashed olives in the pan; toss and cook for a couple of minutes.
• Add the fennel chunks, and stir them in with the garlic and olives. Season the vegetables with 1/2 teaspoon salt, cover the skillet, and cook over medium-high heat for 20 minutes, tossing and stirring now and then, until the fennel softens, shrinks, and begins to color. Add a bit of water to the pan if the fennel remains hard and resistant to the bite.
• When the fennel is cooked through, return the sausages and the wine to the skillet. Turn and tumble the meat and vegetables together, and cook uncovered another 5 minutes or so, until everything is deeply caramelized and glazed. Adjust the seasoning to taste; keep cooking and tumbling the sausages and fennel. Serve piping hot.