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RED WINE BRAISED SAUSAGE WITH FRESH PARM




Source of Recipe


WKRG
RED WINE BRAISED SAUSAGE WITH FRESH PARMESAN AND BAGUETTE

http://www2.wkrg.com/mgmedia/image/140/105/297201/red-wine-braised-sausage-with-fresh-parm-75967/



1 PKG OR 5/6 LINKS OF SWEET ITALIAN SAUSAGE

2- C DRY RED WINE

1 C CHICKEN STOCK

4-5 SPRIGS OF FRESH ROSEMARY

FRESH GROUND PEPPER

1 BAKED LOAF OF CRUSTY TYPE FRENCH OR ITALIAN BREAD

EXTRA VIRGIN OLIVE OIL

1- 8 OZ WEDGE OF FRESH PARMESAN


PREHEAT OVEN TO 350

PREHEAT AN OVEN SAFE SKILLET OR SAUTE PAN WITH A LID TO MEDIUM. BROWN SAUSAGE WELL. POUND OUT ROSEMARY SPRIGS LIGHTLY TO RELEASE FLAVORS AND ADD TO BROWNED SAUSAGES. GRIND A FEW TURNS OF FRESH PEPPER, ABOUT 1 TSP INTO PAN. COVER WITH RED WINE AND STOCK. PLACE IN PREHEATED OVEN AND LET BRAISE FOR 30 MIN OR UNTIL SAUSAGE IS FULLY COOKED REMOVE LID AND COOK FOR 15 TO 20 MORE MINUTES TO LET SOME OF THE BROTH REDUCE. REMOVE FROM THE OVEN AND WITH TONGS PLACE SAUSAGES ON A CUTTING BOARD. LET REST FOR A FEW MINUTES AND SLICE INTO BITE SIZE PIECES, ADD BACK TO BROTH, SERVE WITH SLICED BAGUETTE, OLIVE OIL, AND FRESH CUT FLAKES OF PARMESAN.