Roasted Sausages With Onions, Green Olives And Chianti
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 8 ounces chianti -- or other dry red
- 8 sweet Italian sausage links - -- (2 lbs), with fennel
- 1 cup green olives -- (manzanilla)
- 4 large spanish onions -- sliced 1/2" ribbons
- -- wine
- -- seeds
- 1/2 cup tapenade -- (black olive paste), -- see * note
- 4 ounces virgin olive oil
- 1 teaspoon fennel or anise seeds
- Roast
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- * Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection.
- Preheat oven to 450 degrees.
- In a large 12- to 14-inch sauté pan, heat virgin olive oil until smoking in thin wisps. Add onions and cook over medium heat until very soft and light brown at the edges, or about 10 minutes. Add olives, red wine and fennel seeds and simmer at low heat 5 minutes until alcohol is cooked out of wine, yet mixture is still very wet.
- Prick sausages all over to prevent them from bursting. Place on top of wine and onion mixture and place on rack in oven and roast until cooked through (about 15 minutes). Remove pan from oven and pour onion mixture in a large heated serving bowl. Arrange sausages over top. Drizzle 1 tablespoon Tapenade over each sausage and serve immediately.
- This recipe yields 4 entree or 8 appetizer servings.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board