Salsicce al Vino Rosso (Wine Braised Sausages)

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Get set for a mouthwatering journey to Sicily with this delicious Salsicce al Vino Rosso recipe! It features plump Italian-style pork sausages braised in Sicilian red wine, mingling with sweet onions and fragrant bay leaves. If you're up for adding some serious flavor to your kitchen adventures, stick around because this recipe is downright divine and guaranteed to leave you craving more!

What is Salsicce al Vino Rosso?

Salsicce al Vino Rosso, or sausages cooked in red wine, is a traditional Italian dish that originates from Sicily, an island region known for its rich culinary heritage. This dish typically consists of Italian-style pork sausages simmered in a robust red wine sauce with onions and aromatic herbs like bay leaves. While it's enjoyed year-round, it's often served during family gatherings, celebrations, or cozy Sunday lunches, bringing warmth and comfort to the table. Its hearty flavors and rustic charm make it a beloved dish for any occasion, reflecting the essence of Sicilian cuisine and the joy of shared meals with loved ones.

This was inspired by my Spicy Italian Sausage Pasta and pairs well with my Antipasti Zucchini.

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🌟 Why You'll Love this Recipe
🥘 Ingredients
🔪 Instructions
👩🏼‍🍳 Chef's Tip
📖 Substitutions & Variations
🍴 Equipment
💭 Recipe FAQs
🥣 Storage & Reheating
🍷 Wine Pairing
👩🏼‍🍳 Top Tips
🌿 Related Recipes
🥗 Pairing Recommendations
📋 Recipe
🌡️ Food safety
💬 Reviews

🌟 Why You'll Love this Recipe

Authentic Sicilian Connection: This recipe embodies the rich culinary heritage of Sicily, offering a taste of tradition and a connection to my family roots.
Nostalgic Comfort: It evokes cherished memories of family gatherings and shared meals, filling the kitchen with the aroma of home and the warmth of loved ones.
Hidden Gem of Sicilian Cuisine: While not widely known, this recipe is a delicious discovery, showcasing the beauty of simple ingredients and the power of family traditions to create unforgettable flavors.

🥘 Ingredients

Each ingredient in Salsicce al Vino Rosso is carefully selected to enhance the dish's rich and savory flavors. Italian-style pork sausages provide heartiness, while yellow onions and bay leaves add sweetness and aroma. Nero d'Avola red wine, known for its robust character and regional ties to Sicily, elevates the dish with depth and authenticity.

Fresh Italian-Style Pork Sausages - Quality is key, try to use fresh sauages that have fennel in them. To add fennel flavor you can also crush or grind some fennel seeds and sprinkle them over the sausages before baking.
Yellow Onions
Bay leaves - Break the bay leaves in half to release their flavor during cooking.
Nero d'Avola or Similar Red Wine - Nero d'Avola is often recommended for dishes like Salsicce al Vino Rosso due to its flavor profile and regional association. But any good quality red will work.

See recipe card for quantities.

🔪 Instructions

Step 1: Preheat the oven to 425°F (220°C) and prick the sausages with a knife.

Step 2: Arrange sausages, quartered onions, and bay leaves in an oven-safe dish.

Step 3: Pour simmered red wine over the sausages and onions, then bake for 30 minutes.

onions in red wine for Salsicce al Vino Rosso.

Step 4: Turn sausages, add more wine if needed, and bake for another 15-20 minutes until browned. Serve hot.

👩🏼‍🍳 Chef's Tip

Prick the sausages before baking. It may seem simple, but this step is crucial to prevent the sausages from bursting during cooking. By pricking them with a paring knife, you allow steam to escape, ensuring that they cook evenly and retain their juiciness.

📖 Substitutions & Variations

Sicilian Salsiccia: Sicilian salsiccia is a traditional pork sausage often seasoned with fennel seeds and other spices. It provides the same authentic flavor profile as Italian-style sausages, maintaining the dish's Sicilian roots.
Sicilian Primitivo: Primitivo is another bold and fruity red wine native to Sicily, similar to Nero d'Avola in flavor profile. It offers richness and depth to the dish, enhancing its authenticity.
Tropea Red Onions: Tropea red onions, native to Sicily, are sweet and mild, making them an excellent substitute for yellow onions in this recipe. They add a touch of sweetness to the dish while maintaining its authenticity.

🍴 Equipment

Oven
Oven-safe dish (oval or rectangular)
Paring knife
Small saucepan
Tongs
Measuring cup

💭 Recipe FAQs

Can I use a different type of sausage for this recipe?

Yes, you can! While traditional Italian-style pork sausages flavored with fennel are commonly used, you can substitute with other types of sausages such as sweet or spicy Italian sausage, depending on your preference. Just ensure they are fresh and of good quality for best results.

What can I serve with salsicce al vino rosso?

Salsicce al Vino Rosso pairs well with a variety of side dishes such as creamy polenta, crusty bread, roasted vegetables, green salad, mashed potatoes, grilled vegetables, and Italian antipasto. These options complement the hearty flavors of the dish and enhance the overall dining experience.

Can I make this recipe ahead of time?

While Salsicce al Vino Rosso is best enjoyed fresh, you can prepare some components ahead of time to save time on the day of serving. You can prick the sausages, quarter the onions, and break the bay leaves in advance. Additionally, you can simmer the red wine and prep the oven-safe dish. However, it's recommended to bake the dish just before serving to ensure the sausages are tender and flavorful.

Why do we simmer the wine before baking with the sausages?

Simmering the wine before adding it to the dish serves several purposes. It helps to concentrate the flavors of the wine, reducing it to a more intense and flavorful sauce. Additionally, simmering the wine allows some of the alcohol content to evaporate, ensuring the dish isn't overly boozy. Finally, heating the wine beforehand helps to maintain the temperature consistency in the dish, ensuring even cooking of the sausages.

🥣 Storage & Reheating

Storage:

Refrigerate any leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days.

Reheating:

Oven: Preheat the oven to 350°F (175°C). Place the sausages and onions in an oven-safe dish, cover with foil, and heat for about 15-20 minutes or until warmed through.
Stovetop: Place the sausages and onions in a skillet with a bit of leftover sauce or broth. Heat over medium-low heat until warmed through, stirring occasionally.
Microwave: Place the sausages and onions in a microwave-safe dish, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through, until hot.

Freezing:

Freeze: Allow the sausages and onions to cool completely. Place them in a freezer-safe container or zip-top bag, removing as much air as possible. They can be frozen for up to 2 months.
Defrost: Thaw in the refrigerator overnight.
Reheat: Follow the reheating instructions above after thawing.

🍷 Wine Pairing

Sicilian Nero d'Avola

This wine not only echoes the Sicilian roots of the dish but also complements its robust flavors. The bold fruity notes and hints of spice in Nero d'Avola harmonize beautifully with the savory sausages and rich red wine sauce, enhancing the overall dining experience.

👩🏼‍🍳 Top Tips

Choose Quality Ingredients: Opt for fresh Italian-style pork sausages with a good fennel flavor, as well as high-quality red wine such as Nero d'Avola. Using fresh and flavorful ingredients will enhance the overall taste of the dish.
Prick the Sausages: Before baking, be sure to prick each sausage in several places with a paring knife. This prevents the sausages from bursting while cooking and allows the flavors of the wine and herbs to penetrate the meat more effectively.
Monitor Wine Reduction: Keep an eye on the wine reduction during baking. If the wine boils away too quickly, add more from the saucepan to prevent the dish from drying out. However, be sure to reheat the additional wine beforehand to maintain the temperature consistency in the dish.