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.
23K
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Last modified on: March 19th 2018

Keywords for this recipe:CasseroleVegetablesMeatsSausageBrothWineMorteau's sausageSlow cooking
For 6 people, you will need:

Change to the quantities 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.
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Step by step recipe


Stage 1 - 10 min.
Winegrowers' sausage casserole : Photo of step #1
Prepare 800 ml green cabbage and shred or cut into pieces.

Set aside.

Stage 2 - 10 min.
Winegrowers' sausage casserole : Photo of step #2
Peel and rinse 1 litre potatoes and 800 ml 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 100 ml 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 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 : 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 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 : 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.
Keeping
A few days in the fridge in a sealed container.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,845 Kcal or 11,911 Kj77 gr263 gr163 gr
142 %30 %25 %25 %
Per 100 g
Energetic valueProteins CarbohydratesFats
91 Kcal or 381 Kj2 gr8 gr5 gr
5 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
474 Kcal or 1,985 Kj13 gr44 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?
  • For 6 people : 7.62 €
  • Per person : 1.27 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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