Friday, June 28, 2013

Drunken Sausage




Meat

There are so many different ways to cook meat from low-roasting and rapid roasting, braising, grilling, baking and frying.
The method you choose will depend on the particular cut you are using.
Chicken, lamb, pork are all suitable for very fast and tasty recipes…always cooking with style. Fish is always a great partner as a main course and with Extra virgin olive oil, garlic and tomatoes you can create particular flavoured dishes. But this is an easy recipe with pork saugages. Italian pork sausage are really spicy, added with black pepper, salt and little bit of garlic. JUST TRY!!!!!!

Drunken Sausages   Salsicce Ubriache

Ingredients for 4/6 people
1 medium Onion
1 stalk of white celery ( not the green part)
1 medium carrot
1 apple
7 tbs of E.V.O
juniper
8 italian pork sausage ( mild or medium spicy)
1 bottle of Red Wine
2 large bunches of red or white grapes (seedless)


Chop very finelly onion, celery, carrot, apple and put into a pan with olive oil. Let this cook for 5 minutes till become brown and then add the sausages with the skin on.
Cook the sausage just 5 minutes side by side then add the grape and the red wine and boil for 2 hours.
Take the sausage out from the pan and with an immersion blender pureè the sauce on the bottom of your pan.
At the end add (if you need) a pinch of salt (depending on the sausage), black pepper and then add the sausages back to the sauce...





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