Pork > Sabodets French Sausage

Sabodet with White Wine and Herbs Recipe

Ingredients with Measurements:
- 1 lb. Sabodet sausage
- 1 cup dry white wine
- 1/4 cup chopped fresh herbs (such as thyme, rosemary, and parsley)
- 1/2 cup chicken broth
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste

Special equipment needed:
- Large skillet or Dutch oven
- Tongs or slotted spoon

Step-by-step instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the Sabodet sausage to the skillet and cook for 5-7 minutes, turning occasionally with tongs or a slotted spoon, until browned on all sides.
4. Pour in the white wine and chicken broth, and add the chopped herbs.
5. Bring the mixture to a simmer and reduce the heat to low.
6. Cover the skillet or Dutch oven and let the Sabodet cook for 20-25 minutes, or until fully cooked through.
7. Remove the Sabodet from the skillet and let it rest for a few minutes before slicing.
8. Serve the Sabodet with the white wine and herb sauce spooned over the top.


Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 5g
Protein: 22g

Substitutions for ingredients:
- Sabodet sausage can be substituted with any other type of fresh sausage
- Dry white wine can be substituted with chicken or vegetable broth
- Fresh herbs can be substituted with dried herbs

Variations:
- Add sliced mushrooms to the skillet with the onions and garlic for extra flavor
- Use red wine instead of white wine for a richer sauce
- Add a splash of heavy cream to the sauce for a creamier texture

Tips and tricks:
- Be sure to turn the Sabodet sausage frequently while cooking to ensure it cooks evenly on all sides.
- Use a meat thermometer to ensure the Sabodet is fully cooked through before serving.
- Serve the Sabodet with crusty bread to soak up the flavorful sauce.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the Sabodet in a skillet over low heat until warmed through.

Presentation ideas:
Serve the Sabodet on a platter with the sauce spooned over the top, garnished with fresh herbs.

Garnishes:
Fresh herbs, such as thyme or parsley

Pairings:
- Crusty bread
- Roasted vegetables, such as carrots or Brussels sprouts
- Mashed potatoes or polenta

Suggested side dishes:
- Green salad with a simple vinaigrette
- Roasted root vegetables
- Steamed green beans

Troubleshooting advice:
- If the Sabodet is not browning evenly, adjust the heat as needed and turn the sausage more frequently.
- If the sauce is too thin, simmer it for a few more minutes to reduce and thicken it.

Food safety advice:
- Be sure to cook the Sabodet to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
- Store leftovers promptly in the refrigerator.

Food history:
Sabodet is a traditional French sausage made from pork and flavored with spices and herbs. It is often served with white wine and herbs, as in this recipe.

Flavor profiles:
The Sabodet sausage is savory and slightly spicy, while the white wine and herb sauce is tangy and aromatic.

Serving suggestions:
Serve the Sabodet with a simple green salad and crusty bread for a satisfying meal.

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

Taste: Savory, Herbal, Tangy, Rich, Robust, Aromatic