Sausages in Hearty Red Wine Sauce
Indulge in the rich and comforting flavors of Sausages in Hearty Red Wine Sauce, a dish that transforms simple ingredients into an elegant feast. Juicy pork sausages are perfectly browned and simmered in a robust sauce made with dry red wine, chicken stock, and canned crushed tomatoes, complemented by aromatic herbs like thyme, rosemary, and bay leaf. Sautéed onions, garlic, carrots, and celery add depth and texture, while a touch of tomato paste enhances the richness of the sauce. Finished with freshly chopped parsley, this recipe delivers a mouthwatering balance of savory and tangy. Ready in under an hour, this one-pan wonder is perfect for cozy dinners, especially when paired with creamy mashed potatoes, crusty bread, or steamed vegetables. Whether you're cooking for family or entertaining, this dish is guaranteed to impress.
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Recipe Information
Ingredients
- 6 pieces pork sausages
- 2 tablespoons olive oil
- 1 medium (finely chopped) yellow onion
- 3 pieces (minced) garlic cloves
- 1 medium (diced) carrot
- 1 medium (diced) celery stalk
- 1 cup dry red wine
- 1 cup chicken stock
- 1 cup canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
- 0.5 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground, adjust to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat a large skillet or heavy-bottomed pan over medium-high heat and add 1 tablespoon of olive oil.
Brown the sausages on all sides for about 6-8 minutes. Remove them from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and sauté the chopped onion for 4-5 minutes until soft and translucent.
Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for an additional 5 minutes, stirring often, until the vegetables begin to soften.
Pour the red wine into the skillet, stirring to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, crushed tomatoes, tomato paste, thyme, rosemary, and the bay leaf. Mix well to combine.
Return the browned sausages to the skillet, nestling them into the sauce.
Lower the heat to a gentle simmer, cover the skillet with a lid, and cook for 30 minutes, stirring occasionally to ensure the sauce doesn’t stick to the bottom.
After 30 minutes, uncover the skillet and simmer for an additional 10 minutes to thicken the sauce. Season with salt and black pepper to taste.
Discard the bay leaf before serving. Garnish the dish with freshly chopped parsley and serve hot with mashed potatoes, crusty bread, or steamed vegetables.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 5124 mg | 223% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.0 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3017 mg | 64% | |
*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.
