I know that I am living in Japan now but I NEED to share this recipe I developed whilst living in France. Before we left, Peter’s rugby club made him buy a carton of wine all with his and other players’ heads on them. While it was meant to be a fund raising initiative, we ended up just cooking with it all as we couldn’t be bothered selling it and we both aren’t big drinkers. Needless to say, I made this dish VERY often towards the end of our time in France to use up all the bottles before we left. So it’s not very “Fit Food ish” as it uses a whole bottle of white wine and therefore very high in sugar, but you only live once and this dish is too delish not to try.
This is the ultimate winter comfort food, a crowd pleaser and something easy to do for dinner parties. Oh and it’s important to note that the better quality sausage you use, the better it turns out. So splurge and go to a good butcher and get the biggest, fattest, herb-filled pork sausages you can find.
This is kind of like my hommage to France and the region we were living in as well as the regions surrounding us all which lend itself to this kind of cuisine: “Mountain food”. Rich, creamy, delicious, flavoursome and hearty. It has flavours distinctive of the Rhone Alps, Savoy and Burgundy regions with my own flare and simplification. I like to make things simpler. So go forth and give this one a crack.
Sausages in White Wine
8 fat pork sausages with herbs
5 onions, sliced
3 cloves garlic
1 bottle white wine
1 tsp fennel seeds
1 tsp caraway seeds (you can use either of these seeds or a combo of both)
1 bag of washed and drained baby spinach
200g crème fraiche or sour cream
In a large casserole dish (suitable for stove top cooking) or frying pan, add the butter and the onions. Let them cook on a medium-high heat for about 3 minutes before then turning the heat down and saute for about 30 minutes stirring often or until the onions start to caramelise and turn into confit onions. If at any point, your onions start to get too dark brown, or start to stick, turn the heat down more and/or add a little bit more butter. Push the onions to one side and add the sausages and quickly brown them. Then add the garlic and seeds and sauté for a few minutes.
Add all the wine and reduce the heat to low and let it simmer for about 20 minutes. The wine should reduce a lot. Don’t at any stage put a lid on. You want the steam to evaporate and reduce the sauce. It also burns off all the alcohol in the wine.
Then stir in the spinach and the crème fraiche or sour cream and heat through for about 2 minutes.
Serve on mashed potato, steamed greens, brown rice or anything you fancy.