Winegrowers' sausage casserole


Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name).

The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
58 K
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Last modified on: March 19th 2018
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 2 hours 3 min.
All in all: 2 hours 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 10 min.
Winegrowers' sausage casserole
Prepare 800 g green cabbage and shred or cut into pieces.

Set aside.

Stage 2 - 10 min.
Winegrowers' sausage casserole
Peel and rinse 1 kg potatoes and 800 g carrot.

Stage 3 - 2 min.
Winegrowers' sausage casserole
Cut the potatoes and carrots into chunks.

Stage 4 - 5 min.
Winegrowers' sausage casserole
Prepare and slice 100 g onion.

Stage 5 - 3 min.
Winegrowers' sausage casserole
Use a large casserole or stew pot that can go on the hob and in the oven.

Heat 4 tablespoons oil on high heat and, when hot, add the sliced onion, salt and pepper, and cook while stirring for 2 or 3 minutes

without colouring.


Stage 6 - 3 min.
Winegrowers' sausage casserole
Add all the vegetables, salt and pepper lightly again and mix well.

Stage 7 - 3 min.
Winegrowers' sausage casserole
Add 1 Morteau sausage after pricking it with a fork or the point of a knife to allow the flavour to seep into the vegetables. Lastly, add 750 ml dry white wine.

Stage 8 - 2 hours
Winegrowers' sausage casserole
Put the lid on the casserole and cook in the oven at 360°F (180°C) for about 2 hours.

Stage 9
Winegrowers' sausage casserole
I advise removing the lid for the last quarter of an hour in the oven to give the flavours a chance to intensify.

Slice up the sausage into thick chunks and pop these back into the casserole. Take the pot to the table and let everyone serve themselves.
Remarks
As with any dish that's "a bit naughty", the proportions are for guidance only, so do adapt the recipe to suit whatever you have to hand.

If you do not have Morteau sausage, another good-quality sausage will work just fine, though use a smoked variety if possible.
Keeping: A few days in the fridge in a sealed container.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %310 RDI=30 %160 RDI=30 %3,100 RDI=160 %13,000 RDI: 160 %
Per 100 g2 RDI=1 %8 RDI=1 %4 RDI=1 %80 RDI=4 %340 RDI: 4 %
Per person20 RDI=7 %50 RDI=5 %30 RDI=4 %520 RDI=30 %2,170 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites
How much will it cost?
  • For 6 people : 12.90 €
  • Per person : 2.15 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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