Sausages in sauce It is a very easy and fast recipe, one of those that you can use when you are very tired, you do not know what to do for dinner and you want to eat a real dish after a week of salads and sandwiches because you have not had a moment to make a meal properly.
The good thing about this recipe is that you can make it with ingredients that you surely have in the fridge, make it from one day to the next when nothing happens and if you accompany them with white rice or some fries without oil you will have an excellent meal. And the best of all is that if you do not have fresh sausages you can use the frankfurters or chicken that will be just as delicious and you can also change the wine of the sauce for beer.
Ready to make some great fresh sausages in sauce ?
Sausages in sauce: step by step
- 8 or 9 fresh sausages
- 1 onion
- 1 clove garlic
- 1 bay leaf
- 1/2 beef stock cube (optional)
- 1 glass of white wine
- Extra virgin olive oil
Put a large skillet with a little oil and sauté the minced onion over medium-low heat. When it takes about 5 minutes you add the sliced garlic and brown it all until the onion is transparent.
While the onion is sautéing, take another pan with a drizzle of oil and add the sausages. Put the heat on medium-low so that they cook slowly.
When the onion is poached, raise the heat in the two pans a little so that they take on a little color, but be careful not to burn anything.
When the onion takes color, we add the sausages, the bay leaf, a glass of hot water and the 1/2 tablet of stock, if you do not put the tablet you can add a little salt.
In the pan that you have made the sausages you pour the glass of wine. Put it over high heat and when it starts to boil you stir the bottom of the pan to drag out all the sauce that the sausages have released. Let it cook for about 2 minutes for the alcohol to evaporate.
Now you pour it on top of the sausages. Put it over medium-low heat and let it cook until the liquid is reduced and there is a thick sauce.
My tips and tricks
- You can change the water and 1/2 bouillon cube for chicken broth.
- Let the sauce thicken well and be just right, for me it is the richest thing in this dish.
- If the sauce is too runny, you can thicken it by adding a tablespoon of diluted cornstarch to a glass of water.
And ala, to dine like royalty the whole family. Enjoy!!!
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