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.
65 K
Grade this recipe:
Keywords:
Last modified on: March 19th 2018
For 3 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
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Winegrowers' sausage casserole
Prepare 400 g green cabbage and shred or cut into pieces.

Set aside.

Stage 2 - 10 min.
Winegrowers' sausage casserole
Peel and rinse 500 g potatoes and 400 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 50 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 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

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 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 375 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 recipe50 RDI=20 %160 RDI=20 %80 RDI=10 %1,550 RDI=80 %6,500 RDI: 80 %
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 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)
Other recipes you may also like
Kérinou slices
Kérinou slices
These toasted slices are topped with sautéed vegetables (courgette and mushrooms), covered with a slice of smoked ham and then slivers of cheese. Once the cheese is melted and browned in the oven, the slices should be served piping hot.
May 10th 202343 K4.7 60 min.
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22th 2024513 K4.6 1 hour 60 min.
Fish petals, vegetables julienne, and beurre blanc
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31th 2013261 K4 1 hour 35 min.
Tahitian style fish
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
February 21th 2011275 K5 12 hours 60 min.
Salmon with sorrel
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
October 13th 2010311 K 15 1 hour 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page