Sausages Braised In White Wine Food

SAUSAGE COOKED IN WHITE WINE

Steps:

• Brown the sausage slowly in skillet, pricking skins first to prevent burning. Remove and drain on paper towels; discard the fat in the pan.
• Melt the butter in the same pan; add the chives and the flour.
• Cook over low heat for 2 to 3 minutes, add thyme, bay leaf, marjoram, and wine, stirring to blend well. Simmer for 20 minutes.
• Return the sausage to the skillet and heat in sauce until sauce thickens.
• Remove from heat and discard bay leaf.
• Serve with mashed potatoes, omelet, or popovers.

SAUSAGES BRAISED IN WHITE WINE

Steps:

• Butter a heavy, heatproof dish.
• Place the sausages in the pan with the oil and set over a medium heat.
• Brown them on all sides very lightly.
• Scatter over the shallots and cook for a minute or so, then add all the other ingredients except the parsley.
• Cover and simmer for 15 minutes till the sausages are tight and tender.
• Check from time to time that the liquid has not completely evaporated- there should be just enough left to make a bit of a sauce with.
• Lift out the sausages, drop in a large knob of cold butter and stir in till the sauce thickens.
• Scatter parsley and serve hot.

TAPAS STYLE SAUSAGE IN WHITE WINE

Steps:

• Heat the oil over medium heat in skillet and brown the sauces all over. Drain on paper towels then slice diagonally into 1 1/2 inch pieces.
• Add the garlic to the hot pan and cook stirring over medium heat for 30 sec.
• Increase heat to high and add wine and chicken stock.Simmer 3 minutes of until the liquid is reduced by 2/3rds.
• Return sausages to pan, and heat through stirring constantly, about 30 sec.
• Remove from heat and season with parsley salt and pepper.

PORK CHOPS BRAISED IN WHITE WINE

Steps:

• Trim all visible fat from chops. Combine first 5 ingredients and press into both sides of the pork chops.
• Melt margarine with olive oil in a skillet over moderate heat. Brown chops for 2 or 3 minutes on each side. When chops are golden brown, remove from the pan.
• Pour off all but a thin film of fat from the pan and add 1/2 cup of the wine and bring to a boil. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Baste chops occasionally with pan juices and cook for 25 to 30 minutes or until tender.
• Transfer pork chops to a heated serving platter and keep warm. Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze. Remove pan from heat and stir in parsley.
• Pour sauce over the pork chops and serve.

CHICKEN THIGHS BRAISED IN WHITE WINE

Steps:

• In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
• Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
• Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.