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| Home>French>Sauteing> Golden Sausages and Shallots in White Wine |
 Method:Sauteing
1. Formula
- 3 pounds breakfast sausages or other fresh pork sausages
- 2 tablespoons unsalted butter
- 2 pounds medium shallots, peeled
- 1 1/2 cups dry white wine
- Salt and freshly ground pepper
2. Nutrition Information
- Calories: 572 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 0 g
- Fat: 39 g
- Protein: 25 g
- Sugars: 3 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. 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.
4. Remark
Any good, small fresh pork sausages can be used in place of the traditional diots, a regional specialty that is rarely seen outside the Savoie. French-style fresh pork sausages can be mail-ordered from the French Butcher, 212-725-4165.
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( From:Food ) |
( read Golden Sausages and Shallots in White Wine ) |
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