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.
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.
67 K
2 hours 40 min.
Easy
3 people
9 IngredientsLast modified on: March 19th 2018
For 3 people, you will need:
- 1
14.1 oz green cabbage - 2
1 lb + 1.6 oz potatoes - 3
14.1 oz carrot - 4
1.8 oz onion - 5
2 tablespoons oil - 6
½ Morteau sausage - 7
13.2 oz dry white wine - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 2 hours 3 min.
All in all: 2 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Stage 3 - 2 min.
Cut the potatoes and carrots into chunks.
Stage 5 - 3 min.
Use a large casserole or stew pot that can go on the hob and in the oven.
Heat 2 tablespoons oil on high heat and, when hot, add the sliced onion, salt and pepper, and cook while stirring for 2 or 3 minutes
Heat 2 tablespoons oil on high heat and, when hot, add the sliced onion, salt and pepper, and cook while stirring for 2 or 3 minutes
Stage 6 - 3 min.
Add all the vegetables, salt and pepper lightly again and mix well.
Stage 7 - 3 min.
Add ½ 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 13.2 oz dry white wine.
Stage 8 - 2 hours
Put the lid on the casserole and cook in the oven at 360°F (180°C) for about 2 hours.
Stage 9
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.
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.
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 recipe | 50 RDI=20 % | 160 RDI=20 % | 80 RDI=10 % | 1,550 RDI=80 % | 6,500 RDI: 80 % |
| Per 100 g | 2 RDI=1 % | 8 RDI=1 % | 4 RDI=1 % | 80 RDI=4 % | 340 RDI: 4 % |
| Per person | 20 RDI=7 % | 50 RDI=5 % | 30 RDI=4 % | 520 RDI=30 % | 2,170 RDI: 30 % |
How much will it cost?
- For 3 people : 6.45 €
- Per person : 2.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Cervelas salad, How to cook potato grenaille , "Haute patate" green beans, Bourguignon potatoes , Hearty potato and ham gratin, ... See them all 83
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Alsatian-style salad, Cabbage julienne with ham, Rice with spring greens, Smooth mixed vegetable soup, Sautéed green vegetables, ... See them all 26
Carrot
Like these other recipes: Vegetable stock, Salmon marinated like herring, Provençal braised carrots, Vegetable rosette tart, Loin of pork with herbs and julienne vegetables , ... See them all 69
Dry white wine
Like these other recipes: Turban of sole with langoustines, Fish in white wine, Red mullet fillets with a reduced white-wine sauce, Summer Salmon Blanquette, Rabbit terrine, ... See them all 68
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