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.
65 K
2 hours 40 min.
Easy
18 people
9 IngredientsLast modified on: March 19th 2018
For 18 people, you will need:
- 1
10 cups green cabbage - 2
12 2⁄3 cups potatoes - 3
10 cups carrot - 4
1 1⁄3 cup onion - 5
12 tablespoons oil - 6
3 Morteaux sausage - 7
9 ½ cups 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 12 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 12 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 3 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 9 ½ cups 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 | 300 RDI=120 % | 930 RDI=90 % | 490 RDI=70 % | 9,310 RDI=470 % | 38,990 RDI: 470 % |
| 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 18 people : 38.65 €
- 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: "Day After Pork Belly" Soup, Crème de foie gras, Pork roast with herbs, Gratin with Parmesan flavours, Hotpot my grandmother's way , ... See them all 83
Carrot
Like these other recipes: Chinese style chicken, Creamy risotto with vegetables , Stock-pot fish , Chorba, Couscous, ... See them all 68
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables in pan, Duet of creamed cauliflower and cabbage , Warm scallop and cabbage salad, Bistro-style cabbage salad, Stuffed cabbage leaves, ... See them all 26
Dry white wine
Like these other recipes: Cheese tart, Spaghetti with smoked salmon, Fillets of sole Dieppoise, Pork chops with a duo of brassicas, Mushrooms on toast, French style, ... See them all 68
Other recipes you may also like
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 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
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
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 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)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.