Sausages With Mushrooms And Red Wine
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1ounce dried porcini mushrooms
- 8pork sausages (Italian, sweet or country)
- 1tablespoon safflower oil
- 1large onion, chopped
- 1clove garlic, minced
- 4tablespoons butter
- 1tablespoon flour
- ½cup pureed canned tomatoes
- ½cup dry red wine
- 1cup chicken stock
- Coarse salt and freshly ground pepper to taste
- 1pound mushrooms (a mixture of cultivated plus wild, such as black chanterelles and wild oak, if possible)
Nutritional analysis per serving (4 servings)
399 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 15 grams protein; 811 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the porcini mushrooms in warm water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and cook them in a large skillet in the oil until well-browned on all sides. Drain on paper towels when done.
- Step 2
In a heavy casserole, saute the onion and the garlic in two tablespoons of butter until soft. Sprinkle on the flour and cook for a minute, stirring, without burning.
- Step 3
Add the tomatoes, wine and chicken stock. Season to taste, cover and simmer for 15 minutes. Add the sausages and simmer another 15 minutes, or until you are sure they are cooked.
- Step 4
Slice the mushrooms and saute them in the remaining butter in a separate skillet. Season with salt and pepper and add to the sausages. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Correct seasonings and serve.
Private Notes
Comments
Has anyone ever made this? What did you do with the porcini mushrooms? After the soaking in step 1, they are never mentioned again. Because I didn’t want to waste them, I too them out of the soaking liquid, squeezed most of the water out of them, chopped them, and added them with the tomatoes and wine. Better ideas welcome.
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