Braised Sausage Recipes

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BRAISED SAUSAGES



Braised Sausages image

Make and share this Braised Sausages recipe from Food.com.

Provided by hectorthebat

Categories     Pork

Time 1h2m

Yield 1 serving(s)

Number Of Ingredients 11

2 sausages
1 slice bacon
1 onion
2 mushrooms
2 teaspoons oil
1 teaspoon flour
1 cup wine
1 pinch herbs
1 pinch garlic powder
salt
pepper

Steps:

  • Prick the sausages. De-rind and chop the bacon. Peel and thickly slice the onion or peel the shallots and leave whole. Wash the mushrooms and slice if large.
  • Heat the oil in a casserole or thick saucepan, over a moderate heat, and lightly brown the sausages. Remove them from the pan.
  • Add the bacon and onion, and fry for 2-3 minutes. Stir in the flour, and gradually add the wine, beer, cider or stock, stirring as the sauce thickens.
  • Return the sausages to the pan. Add the mushrooms, herbs, garlic, salt and pepper. Reheat, then put on the lid, lower the heat and leave to simmer gently for 35-45 minutes, removing the lid for the last 15 minutes of cooking time. Add a little more liquid if it gets too dry.

HARD CIDER-BRAISED SAUSAGES WITH SAUERKRAUT



Hard Cider-Braised Sausages with Sauerkraut image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 pounds bratwurst or other fresh German sausage of your choice (about 8 sausages)
2 large onions, sliced
6 cups drained and well-rinsed sauerkraut, store-bought or homemade, recipe follows
2 teaspoons fresh thyme leaves
1 teaspoon ground coriander
1/2 teaspoon ground allspice
Kosher salt and freshly ground black pepper
One 12-ounce bottle hard cider
2 cups low-sodium chicken broth
2 tablespoons light brown sugar
2 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley
1 head red cabbage (about 3 pounds)
3 tablespoons pickling salt, plus more as needed
2 Granny Smith apples
One 2-inch piece fresh ginger, peeled
1 teaspoon allspice berries

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Brown the sausages all over, in batches if necessary, about 5 minutes per batch. Remove to a plate as they brown. Add the onions and cook until softened, about 4 minutes.
  • Add the sauerkraut and toss to combine with the onions. Add the thyme, coriander and allspice and stir to combine. Season with pepper. Pour in the cider and reduce by half. Add the stock and brown sugar and return to a simmer. Tuck the sausages back into the pot and simmer, uncovered, until the kraut is very tender and the sauce is flavorful and slightly reduced, 25 to 30 minutes. Season with salt, if needed.
  • Bring the sauce to a boil, add the butter and swirl to melt and combine. Serve topped with the parsley.
  • Remove any loose leaves from the cabbage head and reserve. Quarter the cabbage and thinly slice, on a mandoline if you have one. (The shreds should be about the thickness of a quarter.) Toss the cabbage in a large bowl with the pickling salt. Work the cabbage through your hands and massage for a minute or two, until the cabbage begins to "sweat" and release some water.
  • Thinly slice, then julienne the green apple, leaving the peel on. (Again, use a mandoline if you have one.) Slice the ginger into coins and press with the side of your knife to bruise them slightly and release their oils. Add the apples, ginger and allspice berries to the cabbage and toss well. Let sit for an hour or two, until the cabbage has released quite a bit of water.
  • Pack the cabbage mixture into a large, wide-mouthed crock and press down very firmly until the liquid the cabbage has released covers it. (Depending on the age of your cabbage, it may release less water; a fresher cabbage will release a lot of water, while a cabbage that has been stored all winter will release less.) If the cabbage is not covered, mix together 1 quart cold water and 4 1/2 teaspoons pickling salt until dissolved and pour over enough to cover the cabbage.
  • Use a couple of the reserved whole cabbage leaves to cover the surface of the cabbage. Cover with a plate (or the weight provided, if you have a fermenting crock) and set something heavy on top to weight it. (You can use cans. Many people like to use a resealable plastic bag filled with the same salted water solution used above because it weights evenly and if it leaks, it doesn't ruin the fermentation process.) Store the crock in a cool, dry place.
  • Check the kraut after 2 days. There should be a few bubbles around the sides. Skim any scum that has risen to the surface. Check the kraut every few days and repeat skimming, if needed. Depending on the temperature of your room, the kraut should be ready after about a week. (Some people ferment for a couple of weeks or more, depending on how funky they want their kraut to be.)
  • Divide the kraut and pack into jars. Store in the refrigerator. Drain and rinse the kraut well (discarding any ginger pieces) before using.

SAUSAGES BRAISED IN WHITE WINE



Sausages Braised in White Wine image

Make and share this Sausages Braised in White Wine recipe from Food.com.

Provided by Sackville

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

4 -6 pork sausage links
1 tablespoon olive oil
2 shallots, finely chopped
100 ml good chicken stock
1 cup red wine or 1 cup white wine
2 tablespoons grated parmesan cheese
1 tablespoon butter
chopped parsley

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.

Nutrition Facts : Calories 435, Fat 29.4, SaturatedFat 10.5, Cholesterol 61.5, Sodium 553.3, Carbohydrate 8.4, Sugar 1.6, Protein 12.3

BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD



Beer-Braised Sausages with Warm Potato Salad image

Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet Italian pork sausages
1 medium yellow onion, halved and thinly sliced
12 ounces pale ale beer
1 1/2 pounds small red potatoes, halved
Coarse salt and ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley

Steps:

  • In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
  • Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
  • Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

Nutrition Facts : Calories 484 g, Fat 22 g, Fiber 3 g, Protein 31 g

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