Directions:
- Prick the sausages all over with a fork. Melt the butter in a large skillet. Add the sausages and cook over moderately low heat until lightly browned, about 8 minutes. Pour off all but 2 tablespoons of fat. Add the shallots and wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the shallots are tender and the wine has reduced slightly, about 20 minutes. Season with salt and pepper and serve.
- Wine Recommendation: A medium-bodied white Rhône with honeyed fruit will echo the rich sausages and sweet shallots. Try the 1998 Jean-Luc Columbo Les Figuières Côtes-du-Rhône Blanc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 542.86 Kcal (2273 kJ) | ||
| Calories from fat | 301.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.49g | 52% | |
|---|---|---|---|
| Cholesterol | 279.73mg | 93% | |
| Sodium | 1102.9mg | 46% | |
| Potassium | 800.25mg | 17% | |
| Total Carbs | 24g | 8% | |
| Sugars | 9.51g | 38% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 28.95g | 58% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 2.8mg | 16% | |
| Calcium | 101.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 163.98 Kcal (687 kJ) | ||
| Calories from fat | 91.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 52% | |
|---|---|---|---|
| Cholesterol | 84.5mg | 93% | |
| Sodium | 333.15mg | 46% | |
| Potassium | 241.73mg | 17% | |
| Total Carbs | 7.25g | 8% | |
| Sugars | 2.87g | 38% | |
| Dietary Fiber | 1.03g | 14% | |
| Protein | 8.74g | 58% | |
| Vitamin C | 3.3mg | 18% | |
| Iron | 0.9mg | 16% | |
| Calcium | 30.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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