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Cooking + Entertaining

Wine sausage: the quick and tasty recipe for a second meat dish

Wine sausage: the quick and tasty recipe for a second meat dish

There wine sausage it’s a second simple and tasty, perfect for any family lunch or dinner with friends, even organized at the last minute. Simply accompany it with crispy baked potatoes or sautéed broccoli, for one of the most popular combinations in rustic cuisine, for a complete meal that will delight young and old alike.

It’s an even faster alternative to classic baked sausages: in our recipe, the tasty fresh meat sausage is browned in a pan with garlic, extra virgin olive oil and rosemary, then cooked with the addition of White wine.

Shortly before the end, raise the heat and let the cooking juices evaporate: the sausages will be soft and juicy inside, and golden brown on the outside. In a few minutes you will have one quick meal and cheap, excellent to taste even inside a good sandwich or to use for the filling of a rustic savory pie.

If you want to lighten the dish, you can blanch the sausages for a few minutes in water, so that they lose some of their fat, and avoid adding extra virgin olive oil to the pan. For best results, choose fresh pork sausages from best quality and dry white wine.

In addition to rosemary, you can combine other aromatic herbs, such as bay leaf and sage, and flavor everything with a pinch of chilli. Instead of white wine, you can opt for Red winefor an equally delicious variation.

Learn how to make sausage with wine by following the step-by-step procedure and tips. Also try the sausage pizzaiola.


extra virgin olive oil

How to make wine sausages

Lightly brown the garlic with a drizzle of extra virgin olive oil 1.

Add rosemary 2 and cook for a minute.

Also put the sausages in the pan, cut into small pieces 3.

Prick them with a wooden toothpick to squeeze out the liquids that will form inside 4.

Turn up the heat and brown evenly for about 3 minutes, turning often. As soon as they are golden, lower the heat, add the white wine 5 and cover with the lid, cook over low heat for about 10 minutes and turn the sausages halfway through cooking.

Just before turning off the heat, remove the lid and let the excess wine evaporate: the sausages will be soft and juicy on the inside and nicely browned on the outside. 6.

Leave to cool for a few minutes and serve 7


Sausage in wine can be preserved A day in the refrigerator in a glass container. You can freeze it if you used fresh meat.

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