We make a red wine reduction sauce for our home made sausage. Take this basic recipe, use your favourite wine, and make it
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Hey, everyone. Welcome back to Le Gourmet TV. So today, I’m going to be grilling some of our homemade sausages and you can find that recipe elsewhere in the website. There’s probably a link in the area below. And today, I’m going to make a marsala wine sauce just to finish it off and drizzle on top before presenting it at the table. So let’s get started.
In a medium pan, I’m just going to bring this up to heat on high and to that I’m going to add a knob of butter, about a tablespoon, tablespoon and a half. Just melt that into the bottom of the pan. Once that’s melted enough, we’re going to put in one thinly sliced onion, one mashed clove of garlic, and a sprig of thyme. And we just want to cook the onion down, reduce it down, and get a nice and glossy looking.
Okay, so we’ve cooked the onions down just enough and to this, I’m going to add brown sugar and a couple of cups of Marsala wine. Stir to dissolve the sugar and you want to bring this just to a simmer, just below a boil and then reduce it by half. It’s going to take a while. Be patient. Don’t put the temperature too high. Just watch over it and give it a stir every once in a while.
So its reduced by half, maybe a little bit more than half, that’s fine and what you want to do now is, we’ll take out the thyme and just put that on a bowl beside. Turn the heat off and mix in some dijon mustard and some balsamic vinegar. Now, remember the recipe and all the amounts is on the Le gourmet TV, just below where this video is playing and there’s a downloadable PDF recipe card that you can print off and use at home.
Now, what you want to do is take your butter and just a little bit of the thyme, mix it into the sauce, melt it in. Now, I’ve got a 100 grams of butter here is which is quite a lot and if you don’t want to use this much, you don’t have to but this is a sauce that your only going to make once in a while and butter makes it silky smooth. So the sausage is done and so is the sauce and we’re just sort of drizzle this over the top of the sausage.
Now, this is really rich. It would be great over mashed potatoes or pureed cauliflower. Absolutely fantastic and you know what, it would work with other meats as well. Hope you’ve enjoyed this, thanks for stopping by.