Roasted sausages with red wine and fennel from A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorisson

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Accompaniments: Garlic mashed potatoes

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Notes about this recipe

  • Stephenn31 on October 14, 2023

    Delicious and easy fall dish. I’d add the onion and fennel earlier so it softens more. And either add less red wine or reduce it in a pot (but the butter amount was spot on)

  • Melanie on April 18, 2015

    This dish was good but not great. Needed at least an extra 20 minutes in the oven in order for the sauce to reduce and components to caramelise and therefore boost the flavour of the dish. I had sliced the fennel and onion as per the recipe, and later realised that it looked nothing like the photo which retains the vegetables as larger pieces - I think it would have helped if there were larger pieces and more time in the oven. Nonetheless, this is an easy weeknight dinner as you are simply relying on the oven to do the work. Served with the garlic mashed potatoes as suggested, which was a good match.

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