* Exported for MasterCook 4 by Living Cookbook *
The recipe is from All About Braising by Molly Stevens and the grapes are a variation she gives on the recipe which is written for plums. Some day I must try it with plums. I made the full amount of everything except sausage which was just 1 pound. I used red seedless grapes. Variation at the bottom of the recipe.
Sausages & Plums Braised in Red Wine
Recipe By : Molly Stevens
1 lb ripe purple or red plums, such as
-- Santa Rosa or Italian
1 3/4 lbs sweet italian sausages (with or without fennel seed)
1 Tbs extra-virgin olive oil
1 large shallot, minced (about 3 scant tablespoons)
1 cloves garlic, minced
1 1/2 tsp minced fresh sage or 1/2 teaspoon rubbed
coarse salt and freshly ground black pepper
pinch sugar, if needed
2/3 cup light, fruity dry red wine--Beaujolais,
-- Dolcetto, or Pinot Noir
1. The plums: Working over a bowl to collect the juices, cut the plums into
1/2-inch wedges, tasting a piece to judge their sweetness, and letting them
drop into the bowl. If the plums are not freestone, you'll have to cut the
flesh away from the pits with a knife. Set aside.
2. Browning the sausages: If the sausages are linked together, separate the
links with a sharp paring knife or a pair of scissors, Prick each link in
several places with the tip of a sharp knife (this will prevent the sausages
from exploding). Heat the oil in a large lidded skillet or shallow braising
pan (12-inch is a good choice) over medium-high heat until the oil slides
easily across the pan. Add the sausages and fry them, turning frequently
with tongs, until a medium brown crust has formed on at least three sides,
10 to 12 minutes total. Using tongs, so as not to pierce the casings
further, transfer the sausages to a large plate, without stacking.
3. The aromatics: Depending on how fatty the sausages are, there may or may
not be an excess of fat in the pan. Pour off all but 1 tablespoon, return
the pan to medium heat, and add the shallot. Stir immediately with a wooden
spoon, and sauté just until the shallot begins to brown, about 1 minute. Add
the garlic and sage, stir again, and sauté until fragrant, another 30
seconds or so. Add the plums and all of their juices. Season with salt,
pepper, and pinch of sugar if the plums tasted tart. Stir and sauté until
the juices begin to sizzle, about 2 minutes.
4. The braising liquid: Pour in the wine, increase the heat to medium-high,
and stir with a wooden spoon, scraping the bottom of the pan to dislodge any
precious cooked-on bits that will enrich the flavor of the braising liquid.
Simmer for 3 to 4 minutes to meld the flavors some
5. The braise: Return the sausages to the pan, nestling them down so they
are surrounded by the plums. Add any juices that may have accumulated on the
plate. Cover the pan and reduce the heat to a very Gentle simmer. Check
after 5 minutes to make sure that the wine is not simmering too excitedly.
If it is, lower the heat or put a heat diffuser beneath the pan. Continue
braising gently, turning the sausages after 15 minutes, until the sausages
are cooked all the way through, 25 to 30 minutes total. Check for doneness
by piercing a sausage with a skewer or meat fork to see if the juices run
clear. If you are unsure, nick a sausage with a small knife and peer inside
to see that there is no pink left.
6. The finish: Transfer the sausages with tongs to a serving platter. Lift
the plums from the pan with a slotted spoon and arrange them around the
sausages. Cover loosely with foil to keep warm. Return the braising liquid
to the stove. Taste and evaluate the sauce. Depending on how juicy the plums
and sausages were, you may or may not need to reduce the sauce: it should be
the consistency of a thick vinaigrette. If necessary, bring to a strong
simmer over medium-high heat, and simmer for 2 to 4 minutes to thicken and
concentrate the flavor. I don't bother skimming this sauce, since the fat
from the sausages is integral in balancing the taste, but it never tastes
oily or fatty. Taste for salt and pepper. The sauce is meant to be slightly
sharp to offset the rich taste of the pork sausage. Pour the sauce over the
sausages and plums, and serve.
Substitute whole seedless red or purple table grapes for the
plums. Add them in place of the plums in Step 3. Most grapes are sweet
enough on their own so as not to need the pinch of sugar. Taste and judge
for yourself.
Recipe Author: Molly Stevens
Recipe Source: All About Braising: The Art of Uncomplicated Cooking
- - - - - - - - - - - - - - - - - -
The recipe is from All About Braising by Molly Stevens and the grapes are a variation she gives on the recipe which is written for plums. Some day I must try it with plums. I made the full amount of everything except sausage which was just 1 pound. I used red seedless grapes. Variation at the bottom of the recipe.
Sausages & Plums Braised in Red Wine
Recipe By : Molly Stevens
1 lb ripe purple or red plums, such as
-- Santa Rosa or Italian
1 3/4 lbs sweet italian sausages (with or without fennel seed)
1 Tbs extra-virgin olive oil
1 large shallot, minced (about 3 scant tablespoons)
1 cloves garlic, minced
1 1/2 tsp minced fresh sage or 1/2 teaspoon rubbed
coarse salt and freshly ground black pepper
pinch sugar, if needed
2/3 cup light, fruity dry red wine--Beaujolais,
-- Dolcetto, or Pinot Noir
1. The plums: Working over a bowl to collect the juices, cut the plums into
1/2-inch wedges, tasting a piece to judge their sweetness, and letting them
drop into the bowl. If the plums are not freestone, you'll have to cut the
flesh away from the pits with a knife. Set aside.
2. Browning the sausages: If the sausages are linked together, separate the
links with a sharp paring knife or a pair of scissors, Prick each link in
several places with the tip of a sharp knife (this will prevent the sausages
from exploding). Heat the oil in a large lidded skillet or shallow braising
pan (12-inch is a good choice) over medium-high heat until the oil slides
easily across the pan. Add the sausages and fry them, turning frequently
with tongs, until a medium brown crust has formed on at least three sides,
10 to 12 minutes total. Using tongs, so as not to pierce the casings
further, transfer the sausages to a large plate, without stacking.
3. The aromatics: Depending on how fatty the sausages are, there may or may
not be an excess of fat in the pan. Pour off all but 1 tablespoon, return
the pan to medium heat, and add the shallot. Stir immediately with a wooden
spoon, and sauté just until the shallot begins to brown, about 1 minute. Add
the garlic and sage, stir again, and sauté until fragrant, another 30
seconds or so. Add the plums and all of their juices. Season with salt,
pepper, and pinch of sugar if the plums tasted tart. Stir and sauté until
the juices begin to sizzle, about 2 minutes.
4. The braising liquid: Pour in the wine, increase the heat to medium-high,
and stir with a wooden spoon, scraping the bottom of the pan to dislodge any
precious cooked-on bits that will enrich the flavor of the braising liquid.
Simmer for 3 to 4 minutes to meld the flavors some
5. The braise: Return the sausages to the pan, nestling them down so they
are surrounded by the plums. Add any juices that may have accumulated on the
plate. Cover the pan and reduce the heat to a very Gentle simmer. Check
after 5 minutes to make sure that the wine is not simmering too excitedly.
If it is, lower the heat or put a heat diffuser beneath the pan. Continue
braising gently, turning the sausages after 15 minutes, until the sausages
are cooked all the way through, 25 to 30 minutes total. Check for doneness
by piercing a sausage with a skewer or meat fork to see if the juices run
clear. If you are unsure, nick a sausage with a small knife and peer inside
to see that there is no pink left.
6. The finish: Transfer the sausages with tongs to a serving platter. Lift
the plums from the pan with a slotted spoon and arrange them around the
sausages. Cover loosely with foil to keep warm. Return the braising liquid
to the stove. Taste and evaluate the sauce. Depending on how juicy the plums
and sausages were, you may or may not need to reduce the sauce: it should be
the consistency of a thick vinaigrette. If necessary, bring to a strong
simmer over medium-high heat, and simmer for 2 to 4 minutes to thicken and
concentrate the flavor. I don't bother skimming this sauce, since the fat
from the sausages is integral in balancing the taste, but it never tastes
oily or fatty. Taste for salt and pepper. The sauce is meant to be slightly
sharp to offset the rich taste of the pork sausage. Pour the sauce over the
sausages and plums, and serve.
Substitute whole seedless red or purple table grapes for the
plums. Add them in place of the plums in Step 3. Most grapes are sweet
enough on their own so as not to need the pinch of sugar. Taste and judge
for yourself.
Recipe Author: Molly Stevens
Recipe Source: All About Braising: The Art of Uncomplicated Cooking
- - - - - - - - - - - - - - - - - -