Spanish Sausages in White Wine

Firm and juicy pork sausages, seared and simmered in a dry white wine reduction. The short, amber sauce, infused with garlic and bay leaf, coats the meat beautifully.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 646
• Protein: 38 g
• Carbs: 6 g
• Fat: 50 g

Ingredients

• 600 g Chipolata sausage ( whole )
• 1 piece Onion ( finely sliced )
• 3 piece Garlic ( crushed )
• 250 ml Dry white wine
• 2 tbsp Extra virgin olive oil
• 2 piece Bay leaf
• 1 pinch Black pepper ground
• 200 g Fresh Spanish sausage (Longaniza) ( whole )

Instructions

1. Brown the meat

   In a skillet, heat the olive oil. Sear the chipolatas and the longaniza whole on all sides over high heat. The skin should be taut and well-browned. Remove and set aside.

2. Sauté the aromatics

   In the same cooking fat, add the sliced onion and crushed garlic. Sauté without excessive browning until the onion is translucent and the garlic is fragrant.

3. Deglaze and reduce

   Return the sausages to the skillet. Pour in the dry white wine. Scrape the bottom with a spatula to release the juices. Add the bay leaf and pepper.

4. Thicken the sauce

   Simmer over medium heat without covering. The liquid should reduce by half until it becomes a syrupy sauce that coats each piece. Adjust seasoning if necessary.

Chef's tips

• Never prick the sausages; the juice must stay inside to keep the meat tender.
• If the sauce reduces too quickly before the alcohol has evaporated, add a splash of water.
• The sauce is ready when it coats the back of a spoon and leaves a clear trail.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water to loosen the sauce.