Ingredients with Measurements:
- 4 Cervelas de Lyon sausages
- 1 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the sausages in a baking dish and bake for 20-25 minutes, or until cooked through.
3. While the sausages are cooking, prepare the white wine sauce. Melt the butter in a saucepan over medium heat.
4. Add the chopped shallot and minced garlic and sauté until softened, about 2-3 minutes.
5. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
6. Slowly pour in the white wine and chicken broth, whisking constantly to prevent lumps from forming.
7. Bring the sauce to a simmer and cook for 5-7 minutes, or until thickened.
8. Stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste.
9. Remove the sausages from the oven and slice them into thick rounds.
10. Serve the sausages with the white wine sauce and garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 485
Fat: 36g
Carbohydrates: 9g
Protein: 21g
Sodium: 1015mg
Substitutions for ingredients:
- Cervelas de Lyon sausages can be substituted with any other type of cooked sausage.
- Dry white wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Shallot can be substituted with onion.
Variations:
- Add sliced mushrooms to the white wine sauce.
- Serve the sausages with mashed potatoes or roasted vegetables.
- Use the white wine sauce as a topping for grilled chicken or fish.
Tips and tricks:
- Make sure to slice the sausages into thick rounds to prevent them from falling apart.
- Whisk the sauce constantly while adding the liquid to prevent lumps from forming.
- Adjust the seasoning of the sauce to your taste.
Storage instructions:
Leftover sausages and white wine sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sausages in the oven or microwave until heated through. Reheat the white wine sauce in a saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
Serve the sausages and white wine sauce on a platter with a sprinkle of chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
If the white wine sauce is too thick, add more chicken broth or white wine to thin it out. If it is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
Make sure to cook the sausages to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Cervelas de Lyon is a type of cooked sausage that originated in Lyon, France. It is made with pork and beef and is typically seasoned with garlic and spices.
Flavor profiles:
The sausages are savory and slightly smoky, while the white wine sauce is creamy and tangy.
Serving suggestions:
Serve the sausages and white wine sauce as a main course for dinner.
Related Categories
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Region: French