Spanish Sausages in White Wine
Ingredients
- 600 gChipolata sausage (whole)
- 1 pcOnion (finely sliced)
- 3 pcGarlic (crushed)
- 250 mlDry white wine
- 2 tbspExtra virgin olive oil
- 2 pcBay leaf
- 1 pinchBlack pepper ground
- 200 gFresh Spanish sausage (Longaniza) (whole)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
