Saucisson sous la cendre au vin


Sausages on ash with red wine

Original recipe found at Wijnwinkel, Runstraat, Amsterdam

2 sausages
1/2 bottle St. Joseph wine
2 sprigs of fresh thyme
2 shallots

Peel and chop the shallots. Make two sturdy packets out of aluminum foil folded three times. Poke holes inside the sausages and place inside the packets, the papillon or butterfly. Pour half the bottle of Saint Joseph wine over the sausages and spread the sliced shallots over.

Close the sausages hermetically and bake them in ash for 45 minutes.

Remove from heat and cut into slices, covering them with the wine sauce. Serve hot.


Version 2, without ash

Heat oil on a skillet and brown the sausages on both sides. Add the shallots and thyme and sweat in the sausage infusion, then add teh bottle of wine. Bring to a simmer, add any additional herbs you might like for flavor (sage, for instance), and cover for 30 minutes on low.

I was inspired by this recipe, which continues after the 30 minutes by adding mushrooms and covering again on low for 20 minutes. You can remove the sausages and sprinkle a teaspoon of mustard powder, to thicken the wine mushroom sauce with extra flavor. Bring to a quick boil, add redcurrant jelly and serve.

See the recipe here.


Version 3, day after

You can double the recipe to make leftovers for the following day: sliced the sausage thinly, add cheese and mushroom and make a grilled cheese sandwich, or as part of a ramen broth.



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