Sausage in a rosé wine sauce (La saucisse au vin rosé) from Goose Fat & Garlic: Country Recipes From South West France by Jeanne Strang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JELogan on July 17, 2022

    Found this recipe both simple and tasty, but counter-intuitive for me as sausages and rosé seem an odd combination. Hot weather and rosé, yes. Hot weather and sausages, not so much. In any case, it came together quickly and proved surprisingly 'fresh' tasting as the peppers weren't cooked overlong. I found the sauce a bit runny (perhaps I didn't let it simmer long enough to allow the flour to thicken) but remedied that by putting a big hunk of bread at the bottom of the plate and spooned the sauce and sausages over it. A bit heavy for a summer meal, but delicious nonetheless.

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