Red Wine-Braised Sausages
Italians serve polenta as a side, even with weekday meals. For all that Italian flair, minus the fuss, we opt for quick-cooking polenta over traditional cornmeal. In this saucy sausage dish, you can easily replace it with classic mashed potatoes.
Ingredients
- 8 Italian sausages
- 2 tbsp (30 ml) olive oil
- 3 onions, thinly sliced
- 1 ½ cups (375 ml) red wine
- 1 ½ cups (375 ml) beef broth
- 1 sprig fresh rosemary
- ¼ tsp red pepper flakes
- ¼ cup (10 g) chopped arugula
- Salt and pepper
Instructions
- In a large skillet over high heat, brown the sausages on all sides in the oil. Add the onions and continue cooking for 5 minutes, stirring occasionally.
- Deglaze with the wine and continue cooking for 5 minutes. Turn the sausages and add the broth, rosemary and pepper flakes. Cover and let simmer for 15 minutes. Uncover and continue cooking until the sauce reduces by three-quarters and the onions are tender. Season with salt and pepper. Top with the arugula.
- Delicious with Fontina Cheese Polenta.
Italians serve polenta as a side, even with weekday meals. For all that Italian flair, minus the fuss, we opt for quick-cooking polenta over traditional cornmeal. In this saucy sausage dish, you can easily replace it with classic mashed potatoes.