Ingredients with Measurements:
- 4 Cervelas de Lyon sausages
- 2 cups red wine
- 1 cup beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
- Whisk
Step-by-step instructions:
1. Preheat the skillet over medium-high heat.
2. Add the sausages to the skillet and cook for 8-10 minutes, turning occasionally, until browned on all sides.
3. Remove the sausages from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat.
5. Add the flour and whisk until smooth.
6. Gradually add the red wine and beef broth, whisking constantly until the sauce thickens.
7. Add the Dijon mustard, honey, thyme, salt, and pepper to the sauce, and whisk until well combined.
8. Return the sausages to the skillet and spoon the sauce over them.
9. Reduce the heat to low and simmer for 10-15 minutes, until the sausages are cooked through and the sauce has thickened.
10. Serve the sausages hot, with the red wine sauce spooned over them.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the sausages
Medium heat for making the sauce
Low heat for simmering the sausages in the sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Protein: 20g
Carbohydrates: 10g
Fiber: 1g
Sugar: 5g
Sodium: 1000mg
Substitutions for ingredients:
- Cervelas de Lyon sausages can be substituted with any other type of sausage.
- Red wine can be substituted with beef broth or chicken broth.
- Dijon mustard can be substituted with yellow mustard.
- Honey can be substituted with maple syrup or brown sugar.
- Thyme can be substituted with rosemary or oregano.
Variations:
- Add sliced onions and garlic to the skillet before cooking the sausages.
- Use white wine instead of red wine for a lighter sauce.
- Add sliced mushrooms to the sauce for extra flavor.
- Serve the sausages on a bed of mashed potatoes or polenta.
Tips and tricks:
- Use tongs to turn the sausages, as they can be hot and slippery.
- Make sure the sauce is well whisked to avoid lumps.
- If the sauce is too thick, add more beef broth or red wine to thin it out.
- Taste the sauce and adjust the seasoning as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sausages and sauce in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sausages on a platter, with the red wine sauce spooned over them. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side of roasted vegetables, such as carrots, potatoes, or Brussels sprouts.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, add more flour to thicken it.
- If the sausages are not cooked through, simmer them in the sauce for a few more minutes.
Food safety advice:
- Make sure the sausages are cooked through before serving.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Cervelas de Lyon is a type of sausage that originated in Lyon, France. It is made with pork, beef, and spices, and is often served with a red wine sauce.
Flavor profiles:
The sausages are savory and slightly spicy, while the red wine sauce is rich and tangy.
Serving suggestions:
Serve the sausages hot, with the red wine sauce spooned over them. Pair with a side of roasted vegetables and a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French