Sausages With Mushrooms And Red Wine

By Moira Hodgson

Published March 8, 1986

Total Time
1 hour
Rating
3(16)
Comments
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Featured in: FOOD; SAUSAGE: THE SURPRISE GUEST APPEARING AT DINNER PARTIES

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Ingredients

Yield:4 servings

  • 1 ounce dried porcini mushrooms

  • 8 pork sausages (Italian, sweet or country)

  • 1 tablespoon safflower oil

  • 1 large onion, chopped

  • 1 clove garlic, minced

  • 4 tablespoons butter

  • 1 tablespoon flour

  • ½ cup pureed canned tomatoes

  • ½ cup dry red wine

  • 1 cup chicken stock

  • Coarse salt and freshly ground pepper to taste

  • 1 pound mushrooms (a mixture of cultivated plus wild, such as black chanterelles and wild oak, if possible)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 67 milligrams cholesterol; 399 calories; 9 grams monosaturated fat; 6 grams polyunsaturated fat; 11 grams saturated fat; 29 grams fat; 3 grams fiber; 811 milligrams sodium; 15 grams protein; 6 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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3 out of 5
16 user ratings
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Comments

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kmj

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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