Saucisses Soubise /Sausage Cooked in onion sauce. Great recipe for Saucisses Soubise /Sausage Cooked in onion sauce. A recipe from an old book With a jug of wine by Morrison Wood. I changed it slightly from link sausage to smoked sausage.

A recipe from an old book With a jug of wine by Morrison Wood. I changed it slightly from link sausage to smoked sausage. Japanese "Kinoko Takikomi Gohan" the Rice cooked with Soy Sauce and Mushrooms.. You can have Saucisses Soubise /Sausage Cooked in onion sauce using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Saucisses Soubise /Sausage Cooked in onion sauce

It's 2 of small onion.
It's 1 cup of white wine.
It's 1/2 pound of smoked sausage.
It's 1 pinch of thyme.
It's 1/2 teaspoon of kosher salt.
Prepare To taste of ground white pepper.
Prepare 3-1/2 tablespoons of butter.

A recipe from an old book With a jug of wine by Morrison Wood. I changed it slightly from link sausage to smoked sausage. See great recipes for Penne Pasta with Shrimps, fire roasted red peppers, sautéed onions, corn in Avacado Lime Pesto Sauce too! See great recipes for Taste of spring, Japanese cooked rice with Aralia sprouts too!

Saucisses Soubise /Sausage Cooked in onion sauce instructions

Slice the sausage on a bias. Fry the sausage in a pan..
Slice the onions thinly..
When done set aside the sausage..
In the drippings of the sausage add the onion and fry with out letting them color for 10 minutes..
Cover the onions and stir occasionally till they are tender..
Now add the wine, thyme, salt and pepper..
Cover and cook for 45 minutes simmering..
After 45 minutes add the sausage back in the onion add also some butter, let cook till the onion become a creamy sauce..
Serve I hope you enjoy!!.

The sauce is so easy you can whip it up while the chicken is in the oven and have dinner on the table in about an hour. The only real trick is making sure that the onions soften without browning—a heavy saucepan preferably with an aluminum core for better heat distribution is the best tool for the job, though a thinner pan set on a heat diffuser or within a larger skillet would do the trick. And if the onion part of fegato alla veneziana — liver and onions — isn't a sauce, I'm not. Flatten or butterfly the sausages to reduce cooking time. Waiting for sausages to cook all the way through can be frustrating.