Sausages in Red Wine
A simple, comforting, meal for those Spring evenings that don’t feel quite so Spring-like. Serves 4.
- 8 to 12 Good quality pork sausages, 2 or 3 each
- 225g lardons
- 6 Shallots or 1 large red onion
- 1 tbsp Olive oil
- 1 tsp Plain flour
- A large glass of red wine
- 1 Clove of garlic, crushed
- 1 Bay leaf
- A sprig of chopped thyme
- A large handful of mushrooms
Heat a little oil in a large, flameproof casserole and brown the sausages all over. Remove from pan to plate and lightly brown the bacon and onions – sprinkle in flour to soak up the juices. Gradually stir in the wine. Put the sausages back in plus garlic, bay leaf, thyme and season. Bring to simmering point, put the lid on and cook very gently for 30 minutes. Add the mushrooms, stir well and cook for 20 mins with the lid off.
From Apulia in Southern Italy, Primitivo is directly related to Zinfandel, giving meaty and robust, red, wines that are packed full of rich, damson character, good solid structure and with a weighty, alcoholic, punch on the finish.