Toulouse Sausage with White Wine
35 min
total
4
people
785
calories per serving
Ingredients
4 people
- 800 gToulouse sausage (whole)
- 2 pcYellow onion (finely sliced)
- 3 pcGarlic (unpeeled)
- 150 mlDry white wine
- 2 pcThyme (sprigs)
- 1 pcBay leaf
- 30 gSalted butter (cold, cubed)
- 1 tbspSunflower oil
- 1 pinchBlack pepper ground
Method
A golden skin that snaps, releasing juicy meat. The white wine reduction is glossy and coats the sausage perfectly.
- 1
In a pan with oil, sear the sausage over high heat. It should develop a beautiful amber color on all sides without burning.
- 2
Add the sliced onions and unpeeled garlic cloves. Let them soften until translucent and starting to lightly caramelize.
- 3
Deglaze with white wine, scraping the juices from the bottom of the pan. Add thyme and laurel. Let it reduce by half at a gentle simmer.
- 4
Mount with butter by adding cold butter cubes. Shake the pan until the sauce becomes creamy and coats the spoon.
Frequently asked questions
How do you get this dish right?
- Never prick the sausage; the juices must stay inside to keep the meat tender.
- If the sauce reduces too quickly, add a splash of water to loosen the juices.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.
4.8
21 reviews
Rate this recipe:
