Go Back
–+ servings
featured image sausages in red wine.
Print

Salsicce al Vino Rosso (Baked Sausages in Red Wine)

This recipe for salsicce al vino rosso features Italian-style pork sausages baked with quartered onions and bay leaves in a rich, reduced red wine sauce, creating a savory and aromatic dish that's perfect for a cozy meal.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings
Calories 570kcal
Author Meghan Birnbaum

Equipment

  • Oven
  • Oven-safe dish (oval or rectangular, just large enough to fit the sausages)
  • Paring knife
  • Small saucepan
  • Tongs
  • Measuring cup

Ingredients

  • 8 to 10 fresh Italian-style pork sausages
  • 6 to 8 small yellow onions quartered
  • 6 to 8 bay leaves broken in half
  • 2 cups Nero d'Avola or similar red wine

Instructions

  • Preheat the oven to 425°F (220°C).
  • Prepare the sausages: With the sharp point of a paring knife, prick each sausage in several places to prevent them from bursting while cooking.
  • Arrange in the dish: Place the sausages in an oval or rectangular oven dish in which they will just fit. Tuck the quartered onions and bay leaves around the sausages.
  • Simmer the wine: In a small saucepan, bring the wine to a simmer on top of the stove.
  • Add the wine: Pour about two-thirds of the simmered wine over and around the sausages.
  • Bake in the oven: Transfer the baking dish to the preheated oven and cook for 30 minutes.
  • Turn sausages and onions: After 30 minutes, use tongs to turn the sausages and onions over.
  • Add more wine if necessary: If the wine boils away before the sausages are done, add more from the saucepan, first reheating it so it doesn't lower the temperature of the sausages.
  • Continue baking: Cook for another 15 to 20 minutes, or until the wine sauce has reduced considerably and the sausages are brown.
  • Serve: Remove from the oven and serve immediately.

Video

Notes

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.

Nutrition

Calories: 570kcal | Carbohydrates: 12g | Protein: 24g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 966mg | Potassium: 636mg | Fiber: 2g | Sugar: 5g | Vitamin A: 123IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 2mg