(From Bien Cuisiner en 30 Minutes, a French translation of a British cookbook. Jacques made this on Christmas Eve while I was busy getting dinner ready for the next day.)
SAUSAGES IN SPICED WINE WITH APPLES
1-1/3 cups white wine
1/2 lb. fresh pork sausage (we used Italian)
1 shallot
2 apples (Granny Smith)
4 Tbs. butter
1 cup chicken stock
2 Tbs. brown sugar
1/2 tsp. cinnamon
Salt and pepper to taste
Bring the wine to a boil in a saucepan. Prick the sausages with a fork and poach them gently in the wine for 10 minutes.
Meanwhile, peel and chop the shallot. Peel, core and slice the apples.
Melt half the butter in a medium skillet. Transfer the sausages to the skillet and brown them, reserving the wine in the saucepan.
Add the shallot to the wine, along with the apples, the stock, the brown sugar, the cinnamon, and the rest of the butter. Bring to a boil, then turn down the heat and simmer slowly just until the apples are tender and the liquid is the consistency of a light syrup. (We had to remove the apples and boil down the liquid some more) Season with salt and pepper
Fold the apples and sauce into the sausages and serve from the skillet.
Suggested Accompaniments: Mashed potatoes and either a green salad or sauteed Brussels sprouts
SAUSAGES IN SPICED WINE WITH APPLES
1-1/3 cups white wine
1/2 lb. fresh pork sausage (we used Italian)
1 shallot
2 apples (Granny Smith)
4 Tbs. butter
1 cup chicken stock
2 Tbs. brown sugar
1/2 tsp. cinnamon
Salt and pepper to taste
Bring the wine to a boil in a saucepan. Prick the sausages with a fork and poach them gently in the wine for 10 minutes.
Meanwhile, peel and chop the shallot. Peel, core and slice the apples.
Melt half the butter in a medium skillet. Transfer the sausages to the skillet and brown them, reserving the wine in the saucepan.
Add the shallot to the wine, along with the apples, the stock, the brown sugar, the cinnamon, and the rest of the butter. Bring to a boil, then turn down the heat and simmer slowly just until the apples are tender and the liquid is the consistency of a light syrup. (We had to remove the apples and boil down the liquid some more) Season with salt and pepper
Fold the apples and sauce into the sausages and serve from the skillet.
Suggested Accompaniments: Mashed potatoes and either a green salad or sauteed Brussels sprouts