Directions:
- Heat 1 tablespoon of the olive oil in a medium saucepan. Add the shallots and cook until softened, 3 to 5 minutes. Add the wine and boil until reduced by half, about 10 minutes. Add the chicken stock and boil until reduced by one-third.
- Meanwhile, in a medium enameled cast-iron casserole, heat the remaining 1 tablespoon of olive oil. Add the sausages and cook over moderately high heat until browned, about 3 minutes per side. Add the water and bring to a boil. Reduce the heat to low, cover and simmer until the sausages are cooked through, about 20 minutes.
- Bring the wine sauce to a boil. Remove from the heat and whisk in the butter, 1 piece at a time. Season with salt and pepper. Cut the sausages into 2-inch pieces and arrange an assortment on each plate. Top with the sauce and serve with the Potato Gratin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 925.48 Kcal (3875 kJ) | ||
| Calories from fat | 730.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.2g | 125% | |
|---|---|---|---|
| Cholesterol | 243.14mg | 81% | |
| Sodium | 1217.15mg | 51% | |
| Potassium | 476.13mg | 10% | |
| Total Carbs | 22.03g | 7% | |
| Sugars | 11.3g | 45% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 29.96g | 60% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 11.3mg | 63% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 203.04 Kcal (850 kJ) | ||
| Calories from fat | 160.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.81g | 125% | |
|---|---|---|---|
| Cholesterol | 53.34mg | 81% | |
| Sodium | 267.03mg | 51% | |
| Potassium | 104.46mg | 10% | |
| Total Carbs | 4.83g | 7% | |
| Sugars | 2.48g | 45% | |
| Dietary Fiber | 0.74g | 14% | |
| Protein | 6.57g | 60% | |
| Vitamin C | 2mg | 15% | |
| Iron | 2.5mg | 63% | |
| Calcium | 15.1mg | 7% | |
* 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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