Saturday, November 26, 2011
Recently I was looking at various images of food online when I came across an interesting looking dish on a Brazilian site, Lingüiça no Mel. It's sliced sausage, cooked in champagne or apple cider and red pepper flakes, then finished with honey.
I needed a last minute appetizer and happened to have my favourite smoked sausage on hand. It's a nitrate free, pecan smoked beef sausage from Whole Foods. All I had was red wine and it was perfect with this sausage.
This simple dish was a huge hit.
14 oz smoked beef sausage, cut into 1/2 inch slices
1 1/4 cups dry red wine, give or take
1/4 tsp red pepper flakes
2 tbsp honey
Add the sausage and wine to a pot. The wine should just cover the sliced sausage. Stir in the pepper flakes and simmer over medium heat, stirring from time to time.
When the wine has reduced to one quarter (about 15 minutes), stir in the honey and continue to cook until the wine and honey mixture have almost evaporated and the sausage is covered with a syrupy glaze. The remaining liquid will reduce very quickly at this point, so take care it doesn't burn.
Serve hot or at room temperature.