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.
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Last modified on: March 19th 2018

For 12 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
33 min.2 hours 3 min.2 hours 36 min.
Keeping: A few days in the fridge in a sealed container.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 10 min.
Winegrowers' sausage casserole : Photo of step #1
Prepare 1 kg 600 g green cabbage and shred or cut into pieces.

Set aside.

Stage 2 - 10 min.
Winegrowers' sausage casserole : Photo of step #2
Peel and rinse 2 kgs potatoes and 1 kg 600 g carrot.

Stage 3 - 2 min.
Winegrowers' sausage casserole : Photo of step #3
Cut the potatoes and carrots into chunks.

Stage 4 - 5 min.
Winegrowers' sausage casserole : Photo of step #4
Prepare and slice 200 g onion.

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

Heat 8 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 : Photo of step #6
Add all the vegetables, salt and pepper lightly again and mix well.

Stage 7 - 3 min.
Winegrowers' sausage casserole : Photo of step #7
Add 2 Morteaux sausage after pricking it with a fork or the point of a knife to allow the flavour to seep into the vegetables. Lastly, add 1 litre 500 ml dry white wine.

Stage 8 - 2 hours
Winegrowers' sausage casserole : Photo of step #8
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 : Photo of step #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.

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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
5,809 Kcal or 24,321 Kj155 gr556 gr325 gr
290 %60 %52 %49 %
Per 100 g
Energetic valueProteins CarbohydratesFats
75 Kcal or 314 Kj2 gr7 gr4 gr
4 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
484 Kcal or 2,026 Kj13 gr46 gr27 gr
24 %5 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Green bean purée, Comtoise tart for Seàn, Alsatian-style salad, Potato purée , Grated potato cakes, ... All
Green cabbageGreen cabbage: You can get more informations, or check-out other recipes which use it, for example: Colcannon, Stock-pot fish , Alsatian-style salad, Pan-fried salmon with white cabbage, Scallops with cabbage julienne, ... All
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Macédoine of vegetables, Tahitian style fish, Coleslaw, Vegetable tartare, Loin of pork with herbs and julienne vegetables , ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Filet mignon with mustard and tarragon sauce, Saltimbocca, Melt-in-the mouth meat and vegetables in a sealed casserole, Rabbit with mustard, ... All

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