Sicilian sausages cooked with red wine and silver beet
There is nothing like a flavoursome real Sicilian sausage filled with those wonderful aromas of fennel, pepper and chunks of pork. Using these sausages in any dish brings such an intense flavor not only from the fennel but the pork itself and they make a fantastic addition to sauces, casseroles, soups and quite simply cooked as I have done with this recipe. I have eaten dishes like this overlooking the crystal waters of Cefalu, the mountainous rocks of Mt Etna and in local street trattorias. As much as the sausages are delicious smothered in red wine and tomatoes they are equally tasty simply grilled with a squeeze of lemon.
- 100ml olive oil
- 1 kg good quality pork and fennel Sicilian sausages
- 1 onion, diced
- 1 clove of garlic, crushed
- 1 cup good strong red wine like a shiraz or cabernet, if you can get a good Italian Nero dávola that would be perfect
- 1 bunch silver beet, stalks removed and torn into strips
- 1 1/2 cups reduced beef stock
Heat the oil in a large heavy based fry pan over a moderate temperature and add in the sausages. Cook them for 5 minutes on all sides, add in the onions and the garlic and sauté until slightly starting to colour. Add in the red wine and reduce by 1/2.
Place the silver beet into the pan and the pour in the stock, season with salt and pepper and cover the pan, cooking it on a simmer until the sauce has reduced by half and the silver beet wilted.
Serve with roast potatoes and crusty bread.