beaujolais nouveau

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beaujolais nouveau

beaujolais nouveau

beaujolais nouveau
beaujolais nouveau

Number of persons

1 800 g cooking sausage

500 g fresh button mushrooms

1 bottle of Beaujolais

2 onions

1 small packet of spring onions

15 potatoes (depending on size)




1/2 glass of water

Total Time: 2 h
Preparation: 1 h
Cooking time: 1 h
Mince 2 onions.
Sauté them without letting them brown. Add a bottle of Beaujolais, salt and pepper. Let evaporate for 10 minutes.
Prick the sausage, put it in the wine, cover it halfway and let it cook for 10 mn, then turn the sausage over and let it cook for 10 to 15 mn.
Remove the sausage and let the wine sauce evaporate so that it reduces a little.
In the meantime slice 500 g of button mushrooms and fry them.
Peel a packet of spring onions, put them in a saucepan with a little butter, 1/2 glass of water and a tablespoon of sugar. Cook with a lid until the small onions caramelize a little.
Add to the wine sauce, the sausage, the mushrooms and the small onions.
Serve with steamed potatoes.

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