Fresh sausages with onions, tomato and white wine
Total time50 min Preparation and possible waiting 10 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings2
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation and possible waiting 10 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Method
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Peel and thinly slice the 500 g of onion. Peel the 5 g garlic clove and finely grate or mince it.
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Heat the 20 ml of extra virgin olive oil in a wide frying pan, about 26 cm across. Brown the 400 g of fresh longaniza (fresh pork sausages) over medium heat for about 8 minutes, turning to colour all sides. Transfer to a clean plate and cut into pieces about 3 cm long. They will finish cooking in the sauce.
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Add the onion to the same pan with the remaining fat. Add some of the 2 g of salt and the 0.3 g of black pepper. Cook over medium-low heat for about 15 minutes, stirring, until soft and golden.
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Return the sausage pieces and their juices to the pan. Add the garlic and cook for 1 minute, stirring so it does not burn.
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Add the 70 g of crushed tomatoes and cook for about 3 minutes to reduce their liquid. Lower the heat, add the 2 g of sweet paprika and the 0.5 g of hot paprika, then stir for a few seconds without burning them.
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Pour in the 100 ml of white wine, raise to medium heat and simmer for about 2 minutes, stirring to loosen the browned bits from the pan.
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Add the 100 ml of chicken stock and simmer uncovered over medium-low heat for about 10–12 minutes, until the sauce has thickened and the sausages are fully cooked through. Stir occasionally and adjust with the reserved salt.
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Divide the sausages, onions and sauce between two plates and serve hot.
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