Manx Sausage with Port
Delight your taste buds with this hearty and elegant dish, Manx Sausage with Port, a perfect marriage of rich flavors and comforting textures. This recipe features plump, flavorful Manx sausages simmered in a luscious sauce made with caramelized red onion, aromatic garlic, robust port wine, and savory beef stock, beautifully infused with fresh thyme and bay leaf. The golden roux adds depth and thickness, creating a velvety glaze that clings to every bite. Ready in just over an hour, this dish is perfect for a cozy family dinner or an impressive main course for entertaining. Serve it over creamy mashed potatoes or alongside tender buttered vegetables for a meal that feels both rustic and refined. Use this warming, wine-kissed recipe to elevate your weeknight cooking with a taste of the Isle of Man!
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Recipe Information
Ingredients
- 8 pieces Manx sausages
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Red onion
- 2 pieces Garlic cloves
- 1 cup Port wine
- 1 cup Beef stock
- 4 sprigs Fresh thyme
- 1 piece Bay leaf
- 1 tablespoon All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Heat a large skillet or frying pan over medium heat and add the olive oil and 1 tablespoon of butter.
Add the Manx sausages to the pan and cook them until they are evenly browned on all sides, about 6-8 minutes. Remove the sausages from the pan and set them aside.
Thinly slice the red onion and mince the garlic cloves.
In the same pan, add the remaining tablespoon of butter, then stir in the red onion and cook for 5 minutes, stirring occasionally, until softened and caramelized.
Add the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.
Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to create a light roux.
Gradually pour in the port wine, stirring continuously to combine with the roux. Allow the mixture to simmer for 2-3 minutes, reducing slightly.
Add the beef stock, fresh thyme, bay leaf, salt, and black pepper to the pan. Stir to combine.
Return the browned sausages to the pan, nestling them into the sauce. Reduce the heat to low and cover the pan with a lid.
Simmer the sausages in the sauce for 30-35 minutes, stirring occasionally to prevent sticking, until the sausages are cooked through and the sauce has thickened.
Remove the bay leaf and thyme sprigs before serving.
Garnish the dish with freshly chopped parsley and serve hot alongside creamy mashed potatoes or buttered green beans.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 7.1 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
