Saturday, January 26, 2013

Sausage & Red Wine Casserole

If you search sausage and red wine casserole on Google, you get lots of interesting combinations.  Most of the recipes appear to be British in origin.  And then some recipes use Italian sausage.  And then my recipe uses Polish sausage.  So apparently my dish is suffering from heritage confusion.  All I know is it came about while I was researching ideas for a couple of packages of Polish sausage.  It seems for some reason I always over buy them and they are lost forever in the depths of my deep freeze. Most of the variations of casseroles using sausage called for French-style green beans or mushrooms.  You know all of the things I did not have in my refrigerator the day I was determined to use the Polish sausage.  So...Here's what I came up with.  My husband loved it.  He said it was the best preparation I had ever made using Polish sausage.  I served it over mashed potatoes.  I think maybe he was drunk on mashed potatoes.  But come to think of it, it was pretty darned good.
Sausage & Red Wine Casserole,
unusual but delish!
The ingredients...
Only 5?  Can't beat that.
Saute sausage in oil.
Add green onions and cook until
sausages are lightly browned.
Add red wine.
Cover and simmer 1 hour.
Remove from heat.
Stir in chopped fresh parsley
and serve.

Sausage & Red Wine Casserole

2 pounds Polish sausage, cut 1/4 inch thick
1 bunch green onions, chopped
3 tablespoons olive oil
2 cups dry red wine
1/4 cup parsley, chopped

Heat olive oil in a large pan.  Saute the sausage until lightly browned.  Halfway through this process add in the green onions.  Stir in the red wine.  Cover the pan.  Simmer for 1 hour.  Remove from heat, stir in fresh parsley and serve over mashed potatoes or noodles.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 1 hour

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